Servings: 4
Ingredients
- 500 g skinless salmon fillet
- ½ small courgettes
- 1 Box canned pineapple
- salt
- pepper
Instructions
- Cut the salmon into pieces suitable for skewering, i.e. not too small and not too large.
- Salt and pepper the salmon pieces and pour over the liquid from the canned pineapple. Leave to marinate for 10 minutes.
- Cut the courgette into pieces, 8 pieces will be needed.
- Prepare 4 skewers, if you use wooden skewers they should be soaked in water for half an hour. I use reusable metal ones.
- Place a quarter of a salmon fillet on one skewer. In the spaces between the salmon, add marinated pineapple and courgettes.
- Grill for about 10 minutes, turning gently.
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