Page 21 - BTC Debunking the diet

¼ teaspoon freshly ground black pepper

1 x 400g salmon fillet, skinned and cut into 25mm cubes

6 cherry tomatoes

For the asparagus:

1 packet asparagus spears, cleaned

1 clove garlic, chopped

1 tablespoon olive oil

Directions

Preheat grill to medium-high

Combine rosemary, garlic, olive oil, lemon juice, salt and pepper in a medium
bowl

Add salmon and toss to coat

Alternating between the salmon and tomatoes, divide among 8 long-ish
skewers (15-20cm)

Oil the grill rack

Grill the skewers for about 4-6 minutes, carefully turning once, until the
salmon is cooked through

For the asparagus, put the ingredients together in a roasting pan and cook
through until golden brown

Serve immediately

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This booklet © 2019, Rob Rodell, all rights reserved.