Salmon, lime and prawn skewers
Use a pair of clean tweezers to remove fine pin bones from salmon. 500g fresh salmon fillet 6 limes 1 teaspoon dried coriander leaves 1 teaspoon turmeric 1 teaspoon ground ginger 1 teaspoon paprika ½
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|500 g||Boneless salmon fillets|
|1 tsp||Ground ginger|
|½ tsp||Iodised salt|
|1 tsp||Coriander leaves|
- Remove any pin bones and skin from salmon. Cut salmon into 2cm pieces. Cut limes into quarters.Mix coriander, turmeric, ginger, paprika and salt together.
- Sprinkle spice mixture over lime quarters. Thread a piece of salmon, a lime quarter, two prawns and another lime quarter on to a skewer. Continue with remaining skewers in the same way.
- Brush or spray skewers with oil. Grill turning often for one to two minutes. Serve with dipping sauce.
To prepare the dipping sauce:
- Combine tahini, lime juice, soy sauce, sesame oil and brown sugar together.
This dish is best matched with
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