Shred the rosemary off the stems. Keep the stems for later use.
Toss together cubed salmon fillets with olive oil, black pepper, rosemary leaves and chopped parsley leaves. Marinate for 15 minutes.
In a bowl, mix together Hellmann’s Real Mayonnaisewith lemon zest.
Using a knife, sharpen the thicker end of a rosemary stem to use as a skewer. Thread the cubed salmon onto the rosemary stem after marination.
Pop the skewers onto the barbecue/pan-fry for about 10 minutes until the salmon can easily flake and start to release its oils. Serve immediately with the lemon mayonnaise.
Notes
Utilising the rosemary stem and turning it into a skewer helps to add an extra boost of flavours.