Salmon skewers with coconut salsa

Cooking Fish Salmon skewers with coconut salsa

Detailed step-by-step description of how to cook the dish "Salmon skewers with coconut salsa". Try it by all means

Lables: Egg free Gluten free Lactose free Milk free Sesame free Shellfish free Soy free Wheat free
  1. Combine salmon, lime juice, oil, garlic and lemongrass in a bowl. Cover and refrigerate for 30 minutes, if time permits.
  2. Make coconut mango salsa: Drain and break open coconut. Using a vegetable peeler, peel thin slices from coconut flesh. Combine coconut, mango, chilli, mint, lime juice and sugar in a bowl. Set aside.
  3. Spray a barbecue plate or chargrill with oil. Heat over high heat. Thread salmon onto skewers. Cook skewers for 1 to 2 minutes on both sides or until cooked to your liking. Serve with salsa and salad leaves.

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600g skinless salmon fillets, cut into 3cm cubes
2 tbsp lime juice
1 tbsp peanut oil
2 garlic cloves, crushed
2 stalks lemongrass, trimmed, finely chopped
olive oil cooking spray
salad leaves, to serve
1 medium fresh coconut
1 large mango, diced
1 long red chilli, deseeded, thinly sliced
1/3 cup firmly packed fresh mint leaves, torn
2 tbsp lime juice
2 tsp brown sugar

Adv

Autors
Preparation time
40
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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