Salmon, lime and prawn skewers

Salmon, lime and prawn skewers

NZ Woman's Weekly 10/1/2005

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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

Ingredients

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500 g Boneless salmon fillets
6 Limes
1 tsp Turmeric
1 tsp Ground ginger
1 tsp Paprika
½ tsp Iodised salt
24 Raw prawns
2 tbsp Oil
1 tsp Coriander leaves

Ingredients

¼ cup Tahini
¼ cup Lime juice
2 tbsp Soy sauce
1 tbsp Sesame oil
2 tsp Brown sugar

Directions

  1. 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.
  2. 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.
  3. Brush or spray skewers with oil. Grill turning often for one to two minutes. Serve with dipping sauce.

To prepare the dipping sauce:

  1. Combine tahini, lime juice, soy sauce, sesame oil and brown sugar together.

Wine Match

Sparkling

This dish is best matched with
Sparkling

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