Salmon Skewers with Zucchini, Capsicum and Sweet Potato

Ingredients

2 x 300 g Tassal fresh salmon fillets skin off, diced into 28 pieces (6 pieces per fillet)
1 medium sweet potato, peeled and sliced into 14 thin circles
1 large zucchini, sliced into 14 thin circles
1 large red capsicum, deseeded and cut into 14 equal pieces
1 lemon, cut into wedges
1 Tbs extra virgin olive oil
1 cup tzatziki dip

Method

Fill a medium saucepan with water and bring to the boil. Add the sweet potato pieces to the water and cook for five minutes or until lightly softened. Remove from heat and drain.

Begin assembling the traffic light skewers. Thread a piece of red capsicum onto the skewer, then add a piece of salmon, a sweet potato circle, another piece of salmon and finish with a zucchini circle. Repeat for another 13 skewers.

Heat olive oil in a large frypan (or BBQ grill) over medium high heat. Place the skewers on the pan and cook for 3-4 minutes on either side, turning occasionally until cooked.

Serve traffic light skewers with tzatziki and lemon wedges.

If you are using wooden skewers and cooking on the BBQ, soak them in water for one hour before using this will prevent the skewers from charring.

Credits: Susie Burrell and Tassal

Photo Credits: Susie Burrell and Tassal