Lemon and fennel salmon skewer, basmati rice with grapes, edamame, dill butter and toasted sesame seeds

Preparation time: 45 min

Preheat your BBQ at 425 °F

• Prep

  Dice the salmon (about 2 cm). Slice the lemon.

  Toast the sesame seeds in a warm oven for about 3 to 5 minutes.

  Finely chop the oregano; then in a bowl, mix together oregano, cumin, cayenne pepper and sesame seeds. Season the salmon cubes with salt and this mix.

  Chop some of the dill and save some aside for garnish at the end.
  Slice the grapes in halves.

  Dice the fennel (1 inch), about 3 per skewer and finely dice the rest.

  Finely chop the chive.

• Skewers

  Thread the salmon cubes on metal or wooden skewers. Between each salmon cubes place a lemon slice fold into itself and a fennel cube.

  With a brush, baste the skewers with vegetable oil.

  Cook on the hot BBQ and flip them frequently. Once seared, place on the higher grill to finish the cooking for about 4 min before serving them.

• Rice

  Rince the rice with cold water until clear and drain. In a pot, pour cold water, rice and salt. Bring to a boil then reduce the heat at low. Stir and cover with lid; let cook for 15 to 20 minutes. Drain and rince with cold water to stop the cooking. In a pan with butter, sweat the fennel dices and add the blanched edamame and the capers. Remove from heat and add the grapes; mix with the rice and garnish with chopped chives.

  Season to taste with salt and pepper

• Dill butter and sesame

  Put some butter aside at room temperature (take it out the night before).

  Put the softened butter in a bowl, add the sesame seeds and the dill and mix well.

  Season to taste with salt and pepper and roll the butter in a saran wrap. Put aside in the fridge.

• Plating

  Once hard, make some butter slices.

  Put a nice spoon of rice in your plate, add a salmon skewer on top, then a slice of butter and garnish with some dill.