Salmon Brochettes with Lemon-Caper Sauce

This one I found from Curtis Stone….sounds like the perfect thing for the summertime. Enjoy with friends this festive season….it’s sure to be a hit!!!

• 2 Tblsp fresh, chopped oregano
• 2 tsp Himalayan Pink Salt
• 1/2 tsp dried chilli flakes
• 1.5kg skiness salmon fillets cut into 4-5cm pieces
• 2 lemons , thinly sliced into rounds
• 3 Tblsp coconut oil
• 16 skewers

Sauce:

• 1/3C drained capers
• 1.5 Tblsp fresh lemon juice
• 1 Tblsp water
• pinch of Himalayan Pink Salt
• 2 tsp lemon zest
• 90g unsalted butter, cut into cubes
• 2 Tblsp fresh, chopped flat leaf parsley

1. Prepare the BBQ for medium heat. In small bowl mix oregano, salt & chilli. Set aside.
2. Beginning & ending with salmon, thread salmon & lemon slices alternately onto 8 pairs of parallel skewers to make 8 brochettes total.
3. Coat with oil & season with oregano mixture. BBQ, turning occasionally for 5-8mins or until salmon pieces are still rosy in the centre.
4. Meanwhile, in a heavy saucepan combine the capers, lemon juice, water & zest & bring to a boil over medium heat. Swirl to combine the flavours. Whisk the butter into the sauce.
5. Spoon over the salmon, garnish with parsley & serve with fresh green salad.