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Tangy and herby grilled salmon chunks on skewers. Perfect for parties, sure to impress.
Ready in 20 mins (15 Servings)
1 pack Seagift Salmon Fillet (~1.5kg)
600g Snow peas, trimmed
Mix & Combine:
3 Tbsp Wholegrain mustard
6 tsp Chopped thyme
1 ½ tsp Ground cumin
6 Tbsp Lemon juice
6 tsp Honey
1. Cut salmon into roughly 2.5cm cubes size. Thread salmon and snow peas, alternately, onto lightly oiled skewers.
2. Oil the barbecue grill rack and preheat to medium heat.
3. Brush sauce mixture on the salmon and place over the grill rack. Grill for 2-3 minutes on each side or until salmon is just cooked.