1. Soak the bamboo skewers in water to avoid burning whilst cooking.
  2. Prepare the fish and thread the cubes onto the skewers, using the salmon and swordfish alternately.
  3. Brush lightly with olive oil, cook on preheated grill pan or BBQ, 1-2 minutes on each side.
  4. Serve immediately beside the salad with lime wedges. To make the Mango Curly Ribbon Salad:
  5. Cook the San Remo Egg Pasta according to packet directions, drain.
  6. Toss the cooked pasta with the prepared garlic, ginger, onion, mango and dill.