Heat a griddle pan until smoking hot. Rub the salmon and bacon in one tablespoon of the olive oil, season well with salt and freshly ground black pepper, place on a wooden skewer and griddle for 1-2 minutes on each side. Remove from the pan and set aside to keep warm.
Heat a wok with the remaining one tablespoon of olive oil, add the garlic and fry for one minute. Add the courguettes to the wok and fry for a further one minute. Add the soy sauce, chilli flakes, and lime juice to the wok and cook for one minute.
To serve, spoon the courgettes and onions onto a serving plate or bowl, with the spinach leaves top with the griddled salmon and bacon brochettes.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.