Make your own delicately flavoured salmon skewers served with spicy mint and coriander sambal.
- To make the mint, coriander & coconut sambal, place the coriander, mint, coconut, chilli and lime juice in a small bowl and gently toss to combine. Taste and season with salt and pepper.
- Place the rice, coconut milk, water and lemon grass in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer, covered, for 15-20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Set aside, covered, for 5 minutes.
- Meanwhile, thread the salmon evenly among skewers. Drizzle with oil and season with salt and pepper. Preheat a barbecue grill or chargrill pan on high. Add the salmon and cook for 1-2 minutes each side or until golden and just cooked through.
- Divide the rice among serving plates. Top with salmon skewers and coconut sambal. Serve immediately with lime wedges, if desired.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set