BBQ Salmon Kebabs

• 8 bamboo skewers
• 4 fresh Salmon portions from Thomas Dux (about 600g)
• 6 shallots, trimmed and cut into 3cm lengths
• 1/4 cup soy sauce
• 1 tbs brown sugar
• 1 tbs grated ginger
• 1 tbs sesame seeds
• salad greens to serve

1. Soak skewers in water for 20 minutes. Preheat barbecue or chargrill until hot. Cut salmon into 2.5cm pieces .
2. Thread salmon pieces and shallots alternately onto the skewers. Then combine soy sauce, brown sugar and ginger in a small sauce pan. Heat for 3 minutes until slightly thickened.
3. Barbecue or chargrill skewers for 1 minutes on each side (or to your liking) and drizzle with soy sauce.
4. To serve, sprinkle with sesame seeds and serve with salad greens.