Barbecue teriyaki salmon skewers & vegetables

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.