Salmon skewers with honey mustard dressing
Salmon on a stick. Enjoy these barbecued salmon kebabs with a delicious dressing on a bed of couscous.
480 g, cut into 3cm pieces
1 medium, cut into 4 wedges
Whole grain mustard
1 tbs, chopped
2 x 3 second spray(s)
- Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Thread salmon and lemon wedges onto 4 metal or wooden skewers (see note). Season with salt and pepper. Cook skewers, turning occasionally, for 5–6 minutes or until salmon is just cooked through.
- Combine mustard, honey, chives and juice in a small bowl. Drizzle dressing over salmon skewers.
TIP: Soak wooden skewers in water for 10 minutes to stop them burning during cooking.