Grilled Salmon on Lemongrass Skewers
Preparation: 10 – 15 minutes
Cooking: 4 minutes
3 x 30cm lemongrass stems
400g salmon fillets
1 tablespoon (20ml) ponzu (citrus soy sauce)
- Trim lemongrass tops; cut off hard base of stem. Cut remaining sticks in half lengthways; then widthways, you will have 12 lemongrass skewers.
- Remove any skin or bones from the fish; cut fish into 12 x 3cm pieces. Thread each piece onto a lemongrass skewer.
- Cook on a heated oiled grill plate (or grill barbecue or frying pan ) until the salmon is browned lightly, approx. 2 mins each side, or until cooked as desired.
- Splash with ponzu and serve immediately.