Honey Salmon Kebabs

Ingredients:

500 g Salmon fillets
Thai fragrant rice
Small tin of garden peas or handfull of frozen peas (optional)

Marinade:

4 tablespoons runny honey
2 tablespoons soy sauce
2 tablespoons olive oil
2 teaspoons toasted sesame oil

Method

Mix together the marinade in a shallow bowl.
Cut the salmon into cubes of around 40 to 50cm.
Place cubes in marinade and stir, place in fridge for one hour stirring ocasionally.

Place the marinaded salmon on wooden skewers (make sure you soak them first to stop burning) or leave them loose and place under the grill for approx 10 – 15 minutes turning ocasionally until just starting to brown.

Place the remainng marinade in a saucepan and heat for a few minutes to reduce and thicken.

Cook the rice adding the peas (if required) for the last 5 minutes.

Serve the salmon on a bed of rice and drizzle with remaining marinade

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