Cut the salmon into 12 pieces and thread onto 4 skewers. Place into a ceramic dish. Spoon over 1 tablespoon of teriyaki. Turn to coat.
Combine onion, capsicum and mushrooms in a bowl. Add remaining marinade, stir to coat.
Preheat barbecue plate to medium heat. Spray the skewers with olive oil. Barbecue for 2-3 minutes each side for medium or until cooked to your liking. Remove to a plate and cover to keep warm.
Spray the vegetables with oil and add to the hot barbecue. Cook, turning often for 4 minutes. Add the tomatoes, cook for a further 1 minute or until vegetables are lightly charred and tender.
Arrange rocket between two plates. Add the vegetables and skewers. Sprinkle with sesame seeds and serve.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||29.6 g|
|- Saturated fat||6.3 g|
|Total carbohydrates||22.5 g|
|- Total sugars||21.3 g|