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Iced salmon kebabs with maple syrup

Serves 4


    2 hr MARINADE
  • 500 g skinless salmon diced into 3 cm cubes
  • 125 g cherry tomatoes
  • 1 red onion, cut into quarters
  • 60 ml maple syrup
  • 3 tsp smoked paprika


  1. Mix the maple syrup and paprika in a bowl, add diced salmon and mix again to full coat the fish. Cover the bowl and leave in fridge for 2 hours.
  2. Alternate the salmon cubes, tomatoes and pieces of onion onto bamboo skewers.
  3. Cook on a barbecue or hot grill for approximately 5 minutes, turn often to make sure the salmon is evenly grilled and cooked to your taste.
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