Grilled Salmon Skewers with Rice

Ingredients

• 2 limes (juice)
• 2 tbsp liquid honey
• 2 tbsp olive oil
• 4 salmon fillets (about 150 g each)
• 250 g Basmati rice
• Salt
• 1 handful dill
• 200 g yogurt
• black pepper (freshly ground)

Instructions

1. 1.

   Whisk 3-4 tbsp lime juice with honey and oil. Rinse salmon, pat dry, cut into bite-sized pieces. Toss in a bowl with the dressing and refrigerate for about 30 minutes.

2. 2.

   Rinse rice under cold water and cook in double the amount of lightly salted water for approximately 20 minutes.

3. 3.

   Wash dill, shake dry, set aside some leaves for garnish and chop the rest. Mix with yogurt and season with remaining lime juice, salt, and pepper to taste.

4. 4.

   Remove salmon from the marinate, thread onto wooden skewers. Season with salt and pepper and grill over high heat for 4-5 minutes on all sides, brushing occasionally with the leftover dressing.

5. 5.

   Plate rice on bowls, place the skewers on top, spoon dill yogurt sauce over them.

6. 6.

   Garnish with remaining dill leaves before serving.