Honey Ginger and Lime Huon Salmon Skewers

Honey Ginger and Lime Huon Salmon Skewers

Ingredients
1-2 Huon salmon fillets (approx 1.5kg), skin on, cut into 2.5cm chunks
1 green capsicum, cut in 2.5cm pieces
1 red onion, cut into 2.5 cm pieces
2 cups halved mushrooms
1 lime, juice and zest
½ cup light soy sauce
¼ cup creamed honey
2 garlic cloves, minced salt and freshly ground pepper, to taste
12-16 long bamboo skewers, soaked in water
2 limes, juiced
¼ cup creamed honey

Method
1. Place salmon and vegetables into a large flat dish. In a small bowl whisk together the lime juice and zest, soy sauce, honey and garlic until honey is dissolved; pour over salmon and vegetables. Season with salt and pepper, toss ingredients gently together, cover and refrigerate for 6 hours.
2. Preheat barbecue to medium-high and oil the grill. Alternate the marinated salmon and vegetables onto the soaked skewers.
3. In a small bowl, whisk together the lime juice and honey. Place skewers on hot grill and cook ten minutes, basting often with honey mixture and turning once.

Seafood is often a favourite at the Christmas table, and salmon is always a hit- whether smoked, cured, or barbequed.

Huon Aquaculture Group's premium range of Tasmanian Atlantic salmon is the best salmon available. The preferred choice of Australian chefs, Huon salmon has the pinkest colour, smoothest texture and most succulent flavour.

Ideal for any Christmas celebration, Huon salmon complements a range of different dishes, to ensure a Christmas spread to be remembered.