Sweet soy, ginger and lemongrass salmon skewers, black sesame and dried lime dressing


First published in 2018
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Sweet soy, ginger and lemongrass marinated-salmon

Black sesame and dried lime dressing

To serve

Cut the salmon into 2cm square cubes. Top and tail the lemongrass stalk, remove the outer layer and bash it with a rolling pin. Quarter the stalk lengthways then finely chop into small pieces. Mix with the remaining ingredients in a bowl until well-combined, then add the salmon pieces, ensuring they are all evenly coated
Divide onto 12 skewers and leave in the fridge until ready to cook – the longer you marinate the skewers, the stronger the flavour will be. It is a good idea to soak any wooden skewers in water for an hour or so before use, as this helps to prevent them from catching on fire on the barbecue! Metal skewers are ideal
To make the dressing, simply add all the ingredients to a blender and blitz until completely smooth. Check the seasoning and adjust if needed
When ready to cook, very lightly brush the salmon with oil then place on a hot barbecue or chargrill pan. Grill for 3–4 minutes on each side, or until the fish is cooked to your liking
Transfer to a serving platter and sprinkle with fresh herbs, chilli, spring onions and micro cress. Serve with your choice of greens on the side – samphire works very well
First published in 2018
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