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SALMON

WHAT TYPE?

Use big salmon fillets that you can cut into even, 4cm chunks. (You need to have decent-sized chunks, as the fish is very quick to cook.)

HOW MUCH?

Allow 100–120g of salmon per person as a generous starter. You can make up the salmon skewers by themselves, or pick a variety of vegetables to flesh them out – I like to use red and yellow peppers or cherry tomatoes for colour.

Pick a marinade from the suggestions on the following pages, omitting any lime or lemon juice, as this will ‘cook’ the salmon too early.

Thread the salmon and any vegetables on to the skewers, then cover and leave to marinate in the fridge for a couple of hours to overnight.

Barbecue

Once your barbecue is good and hot (see here), gently brush the grill with olive oil. This is important, as the fish will want to stick. Lay the salmon skewers on the grill and cook for 5 minutes, covered if your barbecue can be covered. Turn the skewers over and give them another 4–5 minutes or so. The fish should be well charred on the outside, and a thermometer inserted into the flesh (don’t hit the metal skewer, or the reading will be off) should show at least 65°C.

Serve immediately, with your choice of dipping sauce (see here).