A FEW TIPS & TRICKS:
-When using bamboo/ wooden skewers, it’s advised to soak them in water for about 30 minutes so they don’t burn when they come in contact with the super hot grill.
-For a recipe like this one that includes short cooking time and the skewers don’t need to be turned many times, bamboo skewers are recommended.
-The first time you’re cooking this recipe you might find that double skewering is the way to go, as they are easier to turn on the grill.
-Make sure you get a big filet of salmon and cut big chunks; this way your skewers won’t fall apart or flake while they’re grilling. Same applies to your leek; they should be cut the same size as your salmon.
-Last but not least, make sure your grill as well as your skewers are well oiled before grilling so they don’t stick.
Course
dinner, Lunch, main course
Cuisine
Greek, Mediterranean
Keyword
Healthy, salmon, sesame
PREP TIME1hour10minutes
COOK TIME24minutes
Ingredients
1 1/2lbs750 g salmon filets, cut into 1-inch squares
2medium leekstrimmed and cut into rounds or a rough chop with pieces large enough to skewer