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Grilled salmon on lemon grass skewers

 
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Photographer: Joe Filshie. Stylist: Wendy Berecry
Photographer: Joe Filshie. Stylist: Wendy Berecry

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Heart friendly
Course: Finger food
Favourite flavours: Seafood

Grilled salmon on lemon grass skewers
INGREDIENTS

10 x 30cm lemon grass stems
2kg salmon fillets
2/3 cup (160g) sour cream
1 tablespoon coarsely chopped fresh dill
1 tablespoon lemon juice
METHOD

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.

Remove any skin or bones from the fish; cut fish into 40 x 3cm pieces. 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. Cook, in batches, on a heated oiled grill plate (or grill or barbecue) until the salmon is browned lightly and cooked as desired.

Meanwhile, combine the remaining ingredients in a bowl.

Serve the skewers hot with the sour cream mixture.
 
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