2 tablespoons honey
1 tablespoon soy sauce (or gluten-free alternative)
300 g salmon fillets, skinless, cut into 2 cm cubes
250 g raw peeled prawns, tails off
1 bunch thin asparagus, trimmed and cut into quarters
- Combine honey and soy sauce in a bowl. Add salmon and prawns and mix until coated. Cover and stand for 5 min.
- Meanwhile, blanch asparagus in boiling water for 1-2 min or until bright green and just tender. Drain and refresh in cold water and drain again. Set aside. Soak 8 wooden skewers in water for 30 min.
- Heat a chargrill or frying pan over medium-low heat. Thread 3 prawns, 3 pieces of salmon and asparagus onto 8 soaked bamboo skewers.
- Lightly oil the grill and cook skewers for 5-6 min, turning often or until fish and prawns are cooked through and lightly charred. Serve with lime wedges and mixed green salad.