Grilled Salmon
& Ham Skewers
These elegant skewers combine tender salmon with delicate double smoked ham, grilled to perfection with caramelised edges and finished with
a fresh lime squeeze.
What do I need?
- 700 g salmon fillet, skin removed, cut into 2.5 cm cubes
- 250 g sliced double smoked ham, cut into rectangles
- 2 tbsp olive oil
- ½ tsp sea salt flakes
- 1 tsp freshly ground black pepper
- 8 bamboo or metal skewers
- (if using bamboo, soak in water for 30 minutes)
- Fresh flat-leaf parsley, to garnish
- 2 limes, cut into wedges
How do I make it?
- Cut the salmon fillet into evenly sized cubes, removing any pin bones. Cut the ham slices into rectangles.
- Thread the salmon cubes and ham rectangles alternately onto each skewer, allowing about three pieces of salmon and three pieces of ham per skewer. Leave small gaps between pieces for even cooking.
- Brush the skewers lightly with olive oil and season with sea salt flakes and black pepper.
- Preheat a barbecue or grill plate to medium-high heat. Cook the skewers for 6–8 minutes, turning every 2 minutes, until the salmon is just cooked through and both salmon and ham have lovely golden, caramelised edges.
- Remove from the grill. Garnish with fresh parsley and serve immediately with lime wedges on the side.
