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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 Seagift Salmon Fillet (~1.5kg)
600g Snow peas, rimmed
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 2.5cm squares. Thread salmon and snow peas, alternately, onto lightly oiled skewers.
2. Oil the barbecue grill rack and preheat to medium heat.
3. Brush mustard mixture on both sides of salmon and place over the oiled griller. Grill for 2-3 minutes on each side or until salmon is just cooked.