Salmon Skewers with Orange and Ginger

 

12 skewers

• 400 g fresh salmon, cut into 2 cm (1 in) cubes
• 12 fresh asparagus
• 15 ml olive oil
• 15 ml butter

Orange and ginger lacquer

• 60 ml orange marmalade
• Juice of ½ lemon
• 2 ml crushed hot pepper
• 1 cm (½ in) fresh ginger, peeled and chopped
• Salt and pepper
• 15 ml fresh thyme, chopped

1. With your hands, break the asparagus in order to eliminate the lower third which is too tough; the asparagus will naturally break in the right place.
2. Bring a large pot of water to a boil; blanch the asparagus for 10 seconds, drain and cool immediately.
3. Cut the asparagus into three equal sections.
4. On previously soaked wooden skewers, alternate the salmon cubes and the asparagus sections.
5. In a small bowl, combine all the lacquer ingredients; with a brush, generously coat the skewers with lacquer.
6. In a large skillet, heat the oil and butter over high heat, then sear the skewers for 30 seconds on each side; pour the rest of the lacquer into the pan, turn the skewers to coat them well and remove from the heat.
7. Serve.

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