Ingredients

• 800g skinless boneless salmon fillets
• 3 small lemons, thinly sliced
• 1 cup fresh flat-leaf parsley leaves
• 1/4 cup fresh dill leaves
• 1/4 cup fresh mint leaves
• 2 green onions, finely chopped
• 1 garlic clove
• 2 tablespoons lemon juice
• 1/3 cup extra virgin olive oil
• 1 tablespoon drained baby capers
• Crusty bread, to serve

Fennel and grapefruit salad

• 2 ruby red grapefruits, peeled
• 1 small fennel, thinly sliced
• 100g red leaf salad mix

Method

• Step 1 Cut salmon into 3cm pieces. Thread 1 piece of salmon onto 1 skewer, followed by 1 lemon slice folded in half. Repeat process with 3 more salmon pieces and 2 lemon slices, finishing with salmon. Repeat with remaining salmon pieces and lemon slices to make 8 skewers.
• Step 2 Place parsley, dill, mint, onion and garlic in a small food processor. Process until finely chopped. Transfer to a bowl. Add lemon juice, oil and capers. Season with salt and pepper. Stir to combine.
• Step 3 Heat a greased barbecue grill or hotplate on medium heat. Drizzle skewers with ¹⁄³ of the herb mixture. Turn to coat. Cook skewers, turning, for 2 to 3 minutes for medium, or until cooked to your liking.
• Step 4 Meanwhile, make fennel and grapefruit salad. Segment grapefruit over a bowl to catch any juice. Add segments to the bowl with fennel and salad leaves. Season with salt and pepper. Toss to combine.
• Step 5 Drizzle skewers with remaining herb mixture. Serve with salad and bread.