Grilled Salmon and Spring Onion Skewers on Toasted Pitas

Skewered and grilled, these flavourful salmon kebabs are perfectly accompanied by pita bread.

INGREDIENTS

For the Marinade:

80ml olive oil

5ml sesame seed oil

Juice and zest of 2 limes

5ml chilli flakes

1 pinch of sea salt

10ml honey

5ml harissa spice blend or smoked paprika

For the Salmon:
1kg fillet of fresh salmon (using the belly for thickness and not the tail end)

300g spring onion or baby leeks

To Serve:

Halved and grilled pita bread

Radish slices

Freshly chopped dill

Lemon yoghurt

Lime wedges

METHOD

To make the marinade, mix all the ingredients together.

Cut the salmon up into large, evenly sized chunks. Place in the marinade and set aside at room temperature to immerse in the flavours for about 15 minutes.

Cook the spring onions or baby leeks whole over an open flame until just charred and slightly soft. Cut them into evenly sized pieces big enough to thread through a skewer. To assemble your skewers, place each piece of salmon on a skewer with spring onion or leek between each salmon piece.

Heat the Le Creuset 24cm Cast Iron Square Grill on medium-high heat and cook each skewer for 2 -3 minutes a side until cooked to your liking. If you are keeping the fish’s skin on, cook the skin side slightly longer for a crispy finish. Serve with halved and grilled pita bread, with radish slices, freshly chopped dill, lemon yoghurt with hot salmon skewers and lime wedges.