600 grams centre cut salmon, skin off
½ cup thick plain yoghurt
2 tablespoons purchased Massaman curry paste
2 roasted red capsicums, peeled
3 medium zucchini
sea salt and ground pepper
2 tablespoons sesame seeds
lime or lemon wedges
10-12 x 24cm wooden skewers, soaked in water for 10 minutes
Cut the salmon into 3cm pieces. Stir the yoghurt and curry paste together in a large bowl. Add the salmon and turn to coat well.
To assemble: Slice the zucchini into thin rounds. Cut the capsicums into 3cm pieces. Alternate 4-5 slices of zucchini, pieces of red capsicum and chunks of salmon onto each skewer. Season then sprinkle with sesame seeds. Drizzle with a little oil.
Preheat a barbecue or sauté pan to medium and cook the skewers until golden and just cooked through. Arrange on a platter and serve with lime or lemon wedges.