Grilled Salmon and Asparagus Skewers
If using wooden skewers, soak them in water for at least 30 minutes. 2 Cut the salmon fillets into 2.5cm cubes.
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Cooking tools:
- Grill
- Skewer
- Mixing bowl
- Chef's knife
- Cutting board
- Spatula
- Measuring spoon
- Tongs
- Kitchen timer
- Aluminum foil
Ingredients
- 2 thick salmon fillets, skinless and boneless
- 1 tbsp tablespoon finely chopped fresh oregano leaves
- 2 tbsp tablespoons olive oil
- ½ tsp teaspoon sea salt
- ¼ tsp teaspoon freshly ground black pepper
- 2 garlic cloves, crushed
- 1 tsp teaspoon dried chilli flakes
- 1 tbsp tablespoon sesame seeds
- 4 asparagus spears, sliced into 3cm batons
- 1 lemon, thinly sliced into 5mm slices
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