Salmon and Shitake Skewers with Honey Mustard Drizzle

Makes 8 appetizer servings

8 Callisons Garlic Herb Seasoned Skewers (appetizer size)
1/2 pound boneless skinless salmon filet cut into 8 chunks
8 each medium/large shitake mushrooms, stemmed and cut in half

Honey Mustard Drizzle
1 tablespoon stone ground mustard
1 tablespoon honey
1 tablespoon apple cider vinegar

Carefully thread a piece of mushroom then a salmon piece, then another shitake piece on to each skewer. Let skewers infuse for at least 15 minutes, or up to overnight, covered and refrigerated..

Meanwhile make the Honey Mustard Drizzle; in a small bowl, combine the mustard, honey and cider vinegar.

Pre-heat the grill to medium high. Lightly oil skewered prawns and salt and pepper to taste. Grill skewers on each side for about 2 minutes or until cooked through and nicely grill marked.

Serve immediately drizzled or brushed with the Honey Mustard Drizzle.

Recipes have been created by Chef Kathy Casey