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By Leah Itsines :: Romeo’s

As seen on Season 4 of Adelady TV, Channel Nine

Prep time :: 15 minutes
Cook time :: 10 minutes
Serves :: 4


1kg salmon fillets, skin off
2 tbsp sesame oil
3 tbsp soy sauce
1 tbsp lime juice
1 tbsp fish sauce
1 lemon grass stalk, white part only
2 garlic cloves, crushed
2cm ginger pieces, grated
1 spring onion, sliced
1 small red chilli
2 tbsp coriander leaves, chopped
20 cherry tomatoes

Couscous ingredients

1 cup couscous, uncooked
¼ cup parsley, chopped
½ red onion, diced
1 medium tomato, diced
½ lemon, juiced
Sprinkle of salt
1 tbsp olive oil


Cook couscous according to packet instructions.

Slice salmon into large cubes — add to a large mixing bowl.

Add sesame oil, soy sauce, lime juice, fish sauce, lemon grass, garlic cloves, ginger, spring onion, chilli and coriander leaves into mixing bowl. Mix well, ensuring salmon is coated.

Beginning and ending with salmon, thread a cube of salmon between each cherry tomato (aim for 2 cherry tomato per skewers).

On a pan or barbeque, grill the fish, turning occasionally for 8–10 minutes in total.

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