If you love Thai flavors and enjoy salmon these are calling your name. And they are simple! Coat your salmon in delicious sweet chilli goodness, skewer chunks with green capsicums, grill them up and cover with toasted sesame oil, toasted sesame seeds and coriander and serve on a bed of rice or salad. Check out the original recipe here.
INGREDIENTS:
- 4 salmon fillets, cut into chunks or any other firm fish, such as hapuka, trevally or kingfish
- a pinch of salt and pepper
- 2 capiscums, sliced into 1 to 2-inch pieces
- 1 cup sweet chilli sauce, plus extra for topping
- 1 tablespoon coconut oil
- 2 tablespoons fresh chopped cilantro
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 2 limes, sliced
METHOD:
- Cut salmon fillets in chucks then place the salmon in a bowl and season with salt and pepper, then cover with the sweet chilli sauce, tossing well to coat.
- Take the chunks and skewer them with about 3 or 4 pieces of green onion in between (4 to 5 salmon chunks per skewer), beginning and ending with the salmon. You can toss with a little more chilli sauce if desired or add extra vegetables.
- Heat a large skillet or grill pan over medium-high heat and add the coconut oil. Place the skewers in the skillet and cook until opaque and golden on all sides, about 1 to 2 minutes per side.
- Remove the salmon and place it on a plate. Drizzle it with the toasted sesame oil and cover with the cilantro and sesame seeds. Finish with a spritz of lime. Serve with lime wedges and extra chilli sauce or on rice. Serves 4.
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