Barbecue Salmon Kebabs
Serves 6

1.5 lb of salmon, skinned and cut into large chunks
1.5 tablespoons of cornflour (cornstarch)
1/2 teaspoon of salt
1 teaspoon of pepper
1 large egg white, beaten
2 small red bell peppers deseeded and cut into chunks
2 small green bell peppers deseeded and cut into chunks
6 tablespoons of olive oil
Ciabatta bread to serve

For the tomato sauce
6 tomatoes, deseeded and quartered 1 small onion, finely chopped 12 basil leaves 10 tablespoons of olive oil 3 tablespoons of lemon juice salt and pepper

Place the salmon in a shallow dish and sprinkle over the cornflour (cornstarch), salt and pepper. Add the beaten egg white and coat the salmon. Put in the refrigerator and chill for 15 minutes. Meanwhile make the sauce

Place all of the ingredients in a food processor and coarsely chop. Chill in a refrigerator

Thread the pieces of salmon onto 6 skewers, alternating the pieces of salmon with the chunks of red and green pepper.

Grill the kebabs over hot coals for about 10 minutes, brushing frequently with olive oil to keep the fish moist.

Slice the ciabatta bread at an angle to produce 6 long slices and lightly toast on the grill.

Spread the sauce over the slices of toasted bread, then top with a kebab, and serve.