Asparagus Salmon Skewers with Peppers
Peel the bottom third of the asparagus and cut the spears into 3-4 cm (approximately 1-1 1/2 inch) long pieces. Blanch in salt water for 5 minutes, strain and drain well.
Rinse the peppers, cut in half, remove seeds and ribs and cut into bite-size pieces. Rinse the salmon, pat dry and cut into 2 cm (approximately 1 inch) cubes. Alternately thread on wooden skewers with the asparagus and bell pepper.
Peel garlic and chop finely. Mix with the oil and the cilantro leaves. Brush the skewers, season with salt and pepper and cook on the grill about 8 minutes, turning occasionally. Serve on a bed of spinach as desired.