These delicious Scottish salmon kebabs make the perfect light and healthy dinner for a summer evening. The soy sauce and honey in this recipe combine to make a mouth-watering sticky glaze; an easy recipe which will be sure to impress your guests.
Thread the salmon chunks onto two or three metal skewers, alternating them with sticks of spring onion. Place the skewers on a baking tray.
Mix the soy sauce, wasabi and honey to make a marinade and pour over the skewers. Turn the skewers in the marinade several times to make sure all the salmon is evenly coated. Leave to marinate for 10 minutes then turn the skewers again.
Heat a griddle pan or the grill to a high heat, add the skewers and cook for 15 minutes, turning frequently.
Prepare the green salad and cook the rice according to pack instructions. Once the salmon is cooked it should be nicely browned and glazed, but not falling apart.
Sprinkle the sesame seeds over the skewers and serve immediately with brown rice and a green salad.
2 skinless Scottish salmon fillets, cut into 3cm chunks