Name: Grilled salmon on lemon grass skewers
Cook time: 10 min
Total time: 10 min
Yield: 10
Ingredients: 10 30cm lemon grass stems; 2 kilogram salmon fillets, skin removed, deboned, cut into 40 pieces (3cm each); 2/3 gram (160g) sour cream; 1 tablespoon coarsely chopped fresh dill; 1 tablespoon lemon juice

Ingredients

10 30cm lemon grass stems

2 kilogram salmon fillets, skin removed, deboned, cut into 40 pieces (3cm each)

2/3 gram (160g) sour cream

1 tablespoon coarsely chopped fresh dill

1 tablespoon lemon juice

Method

1.Trim lemon grass tops; cut off hard base of stem. Cut remaining sticks in half lengthways, then widthways; you will have 40 lemon grass skewers.

2.Using the tip of a small knife, cut a slit through centre of each piece of the fish; thread each piece on to a lemon grass skewer.

3.Cook, in batches, on a heated oiled grill plate (or grill or barbecue) until the salmon is browned lightly and cooked as desired.

4.To make a dipping sauce, combine the remaining ingredients in a bowl. Serve the skewers hot with the sour cream mixture.

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Ingredients

Method

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