For the skewers
Let wooden spears in water for approximately 30 minutes.
Cut the Norwegian salmon fillets into even-sized chunks.
Cut the onions and peppers into large chunks the same size as the salmon.
Thread the peppers, onions and Norwegian salmon pieces onto each of the wooden spears.
Brush with oil and grill on high heat, about 2 minutes on each side.
Brush corn cob with oil and grill for a few minutes.
Divide the lemon in half and grill lightly with cut side down.
For the vinaigrette
Finely chop the sun-dried tomatoes and parsley, and have an empty jam jar with lid with the other ingredients for the vinaigrette.
Shake well until a thick dressing. You can also stir vigorously with a whisk.
Serve the barbecue skewers with grilled corn, drizzle the lemon vinaigrette to serve.