Bacon Salmon

Remove any bones from the salmon fillet and cut it into about 12 evenly sized cubes. Drizzle with a little olive oil and sprinkle evenly with a bit of “How much is the Fish?” seasoning. Gently toss to coat, then wrap each salmon cube all around with bacon. Thread onto grill skewers and grill over indirect medium heat at about 160–180°C until cooked to your liking (ideal core temperature is around 55–60°C). Halve the orange, grill the cut sides until nicely charred, and just before serving, squeeze the orange over the salmon. Enjoy!