Teriyaki Salmon Skewers

Slice each of the salmon fillets into five long strips and then skewer them on the kebab skewers. Season with a little salt and pepper.
Finely grate the ginger and garlic, chop the chilli and fry together with a splash of rapeseed oil until fragrant.
Then add the honey and soy sauce. Keep this on a simmer until it has turned sticky.
Heat up a griddle pan to a medium high heat and gently brush with a little oil to prevent the salmon sticks from sticking.
Cook the salmon for about 30 seconds on each side.
Once the salmon is cooked, gently place them into the warm Teriyaki sauce and rotate to get a good covering.
Place them onto a board and sprinkle with the sesame seeds and spring onions then serve.