Grilled Salmon Skewers

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.