500g (1 lb) salmon fillet, skinned and cut into strips
4 teaspoons sesame oil
juice of 1 lime
6 spring onions, finely sliced
16 cherry tomatoes, halved
3 tablespoons sesame seeds
Mix together the soy sauce and honey in a shallow bowl. Add the salmon and mix well, then cover and leave to marinate in the refrigerator for 12–15 minutes. Meanwhile, soak 8 wooden skewers in water for 10 minutes.
Mix together the sesame oil and lime juice in a large bowl. Using a vegetable peeler, slice the cucumber into long, thin strips and place in the bowl with the spring onions and cherry tomatoes. Toss in the dressing.
Thread the salmon on to the skewers, then roll in the sesame seeds to coat. Cook in a preheated hot griddle pan or under a preheated hot grill for 2–3 minutes on each side or until cooked through.