Salmon Skewers With Lemon Dip

1. 1

   Cut the salmon fillets into 3cm chunks and cut the lemon into thin slices.

2. 2

   Thread the lemon and salmon chunks onto pre-soaked wooden skewers, brush with olive oil and season with black pepper.

3. 3

   To make the dip, mix together the spring onion, yellow pepper and mayonnaise.

4. 4

   Stir through the natural yoghurt, chopped parsley and season with some black pepper.

5. 5

   BBQ the salmon skewers on all sides for a few minutes until cooked through, being careful not to overcook them.

* Per serving · 4 servings · Values may vary.

No additional tips available.