Sally Bee serves up healthy salmon and dill skewers with brown rice and seasonal vegetables on Lorraine.
The ingredients are: 4 salmon fillets.
For the dill sauce: 3 tbsp chopped fresh dill, 2 tbsp extra virgin olive oil, Grated rind of 1 lime, Juice of 1 lime juice, 1 dash hot pepper sauce and 1 lemon, cut into 8 wedges.
To serve: Brown rice, Broccoli and Cherry tomatoes.
To prepare the dish, remove and discard skin from the salmon and cut into 4cm cubes.
In a large glass bowl, mix together the dill, olive oil, lime rind and juice and the Tabasco sauce.
Add the salmon cubes and toss to coat, and then let this stand for 30 minutes.
Thread the salmon cubes onto metal skewers, placing a lemon wedge on each end to hold the salmon in place.
Cook on a griddle pan (or a normal non stick pan) over a high heat.
Brush with the remaining marinade and then cook on a griddle pan over a high heat, for about 10 minutes. Turn twice, until fish flakes easily when tested.
Serve with the brown rice and seasonal vegetables.