Thai salmon and pineapple skewers
Tip - You can prep these skewers the day before, thread them on the skewers and cover with cling wrap. The dressing can also be made prior. Cook the skewers fresh on the day when ready to serve.
Ingredients
Serves 2
- 500g salmon
- Salt flakes
- Fresh pineapple
- Bamboo skewers
Marinade
- Pinch salt4tbsp Thai sweet chili
- 4 tsp fresh grated ginger
- 2 tsp chili powder
Sauce (Nan Jim-mild)
- 1 small birds eye chili
- 1 long red chili
- 2 tbsp white sugar
- 1 ½ tbsp fish sauce
- Juice of 1 lime
- Pinch salt
- ½ tbsp coriander leaves (finely chopped)
MEthod
1. Dice the salmon into 3-4cm cubes, place in a bowl and season with salt.
2. Add to the salmon, the ginger, sweet chili, and chili powder, toss through and let sit for 10min.
3. Cut the pineapple into 3cm thick, triangle wedges.
4. Whilst the salmon is marinading, make the dipping sauce. Place all ingredients (bar the coriander) into a food processor and blitz intermittingly until combined. Place in a small serving bowl and sprinkle the coriander on top.
5. Thread the salmon onto the skewers, alternating with pieces of pineapple.
6. Grill or BBQ on a high heat, 1-2 minutes each side and serve with the dipping sauce.
Meet Cara
When she’s not out in the rivers or cooking up a storm on Instagram, Cara works as an ambassador for Women in Recreational Fishing and Boating (WIRFAB) - an organisation focused on encouraging women and kids to explore the joy of fishing.
Cara can be found on Instagram and Facebook.
