You can make this with shop bought green harissa or zhoug (to save time) or you can make your own. My recipe, which is bold, well spiced, and perfect to use straight off the grill is included below. It makes 240ml which will keep for a week refrigerated in an airtight jar. Whether you make your own or buy ready made, sauce is imperative.

Cutting salmon away from the skin at home is tough. Buy it skinned or ask the fishmonger to take off the skin, and you can then cube it at home with a sharp knife. “Centre cut” or “BBQ cut” salmon will help you get larger cubes for the skewers, but I know a lot of us buy frozen fish for the sake of availability. Try to avoid thin tail pieces so you have enough width in the fish to skewer.

This dish can come off pretty light, so depending on your audience, add some rice or potatoes and you’ve got yourself a meal for company.

Method:

• To make the green harissa: If you are making your own green harissa start here or, if you are buying ready-made harissa or zhoug go straight to the salmon skewer preparation. 
• If you like things hot, leave the jalapeño seeds and ribs intact; take out some or all of them to reduce the heat level.
• In a food processor or blender, pulse the garlic and jalapeños a few times to mince. Add the coriander (cilantro), parsley, mint, lemon juice, cumin, coriander, fennel seed, and salt and pulse again.

• With the motor going, add the oil and run until it has a chunky/smooth-ish texture. Taste and adjust for seasoning.
  To make the salmon skewers: 

• Season the salmon with salt. If you are using wooden skewers, soak them in water to prevent burning.
• Combine the harissa, honey, and avocado oil in a mixing bowl and use half to coat the salmon chunks, reserving the rest. Set aside for 15 minutes.
• For the salad, pit and slice the peaches, thinly slice the cucumbers into coins, and put them in a mixing bowl with the chopped coriander (cilantro), mint, olive oil, lime juice, and a few big pinches of salt and pepper. Toss everything to mix. Crush up the coriander, sesame, and pumpkin seeds (pepitas) with a mortar and pestle (or run a knife through them) to get them into smaller pieces and release some of the oil and fragrance. Sprinkle them over the salad. Cut the avocados into large chunks and add them to the bowl, give the salad one more stir, and adjust the seasoning to taste.
• Preheat an oiled grill or grill pan to medium-high heat. Thread the fish onto 6–8 skewers. Cook for 4 minutes on each side, just enough to get a char. To grill (broil) in the oven, line up the skewer on an oiled rimmed baking sheet and grill (broil) on the middle rack for 5 minutes, rotating halfway—we want brown edges but a tender centre. Brush on the remaining harissa marinade straight off the heat.
• Assemble plates with the salad, salmon skewers, and a garnish of herbs.
  
  Recipe adapted from Around Our Table (Hardie Grant US)