Perfect for a light and healthy summer BBQ dinner. Guilt-free yet absolutely delicious, this recipe will go great with a side salad or corn on the cob.

Preparation time: 1 hr 20min (or 6 hours)
Cooking time: 20min
Serves: 2

1. Carefully chop the salmon into cubes.
2. Mix 1tbsp olive oil, the soy sauce, lime juice, pepper, and chilli flakes in a small bowl. Coat the salmon with the marinade and place in the fridge for an hour, or ideally 4-6 hours (this will enhance the flavour).
3. Make the courgette ribbons using a vegetable peeler or a mandolin slicer.
4. Thread a salmon cube onto skewers, then 2 folded courgette ribbons. Alternate each salmon cube with courgettes.
5. Coat a grilled pan with olive oil to prevent sticking. Cook the skewers for about 2-3min per side until the salmon is cooked through.
6. Serve with Primula Light cheese, hot paprika, fresh parsley, and lime.

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