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1
Trim each lemongrass stalk to about 10cm long, then slice each stalk in half lengthwise to create 8 x 10cm skewers.
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2
To make the marinade, combine all ingredients in a large bowl. Check for seasoning.
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3
Cut salmon into 24 equal-sized cubes and add to the marinade. Toss well to combine and cover with plastic wrap. Set aside for 30 minutes.
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4
Thread three pieces of salmon onto each piece of lemongrass to make 8 skewers.
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5
Heat an oiled barbecue or char-grill plate to medium-high and cook skewers for about a minute on each of the 4 sides, until nicely charred.
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6
Pile onto a platter and nestle the cucumber alongside the skewers. Then scatter fresh mint and crispy shallots over the top and serve with lime wedges on the side.
