Grilled salmon kebabs with fresh bulgur and pomegranate - Frøya Salmon

Ingredients

• Approx. 600 grams of Frøya midloin
• 1 dl olive oil
• Zest and juice from one lemon
• 2 tbsp honey
• 0.5 tsp oregano
• 0.5 tsp thyme
• 0.5 tsp onion powder
• A little finely chopped red chilli
• 3 dl bulgur (cook according to the instructions on the packet)
• 1 horsepower cherry tomato
• 0.5 cucumber
• Flat-leaf parsley
• 3 tassels of spring onion
• Mint
• Juice from two lemons and 2 tbsp olive oil
• Salt and pepper
• For decoration: Pomegranate