300g salmon fillet, skin removed, cut 1-inch pieces
1 clove garlic, minced
2 teaspoons lemongrass (white part only), finely chopped
2 teaspoons ginger, grated
2 tablespoons lemon Juice
1 teaspoon dill, finely chopped + extra for garnish
1 tablespoon extra-virgin olive oil
Sea salt and cracked pepper
4 mini bamboo skewers
2 limes, thinly sliced
Lemon infused oil*optional
1 continental cucumber, thinly sliced
¼ cup coriander, torn
¼ cup shallots, thinly sliced diagonally
- Place salmon cubes, garlic, lemongrass, ginger, lemon juice, dill and olive oil in a bowl, toss to coat evenly. Season with salt and pepper, cover and refrigerate for 30 minutes.
- Soak skewers in water for 30 minutes so that they won’t burn on the barbecue.
- Thread 3 salmon pieces onto each skewer, alternating with lime slices. Preheat the barbecue grill plate or grill pan to high, and grill skewers for 2-3 minutes brushing with marinade and occasionally turning until the salmon is cooked to your liking
- Prepare cucumber salsa, peel cucumber sides with a vegetable peeler and place all ingredients in a bowl and toss.
Arrange cucumber salsa on the side of 2 serving plates, garnish with coriander and dill on top and drizzle over a little lemon infused oil or lemon juice. Place 2 salmon skewers on each plate and serve.