Mint, coriander & coconut sambal with salmon skewers

Recipes / Fish

Make your own delicately flavoured salmon skewers served with spicy mint and coriander sambal.

Recipe «Mint, coriander & coconut sambal with salmon skewers» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 400g jasmine rice, rinsed, drained, 1 x 400ml can light coconut milk, 250ml water, 1 stem lemon grass, bruised, 4 salmon fillets, cut into 2cm pieces , 2 tsp peanut oil, Salt & freshly ground black pepper, Lime wedges, to serve , 1 cup coarsely chopped fresh coriander, 1/2 cup coarsely chopped fresh mint, 90g coarsely grated fresh coconut, 1 long fresh green chilli, halved, deseeded, finely chopped, 1 long fresh red chilli, halved, deseeded, finely chopped, 1 tbsp fresh lime juice, Salt & freshly ground black pepper.

Ingredients:

  • 400g jasmine rice, rinsed, drained 
  • 1 x 400ml can light coconut milk 
  • 250ml water 
  • 1 stem lemon grass, bruised 
  • 4 salmon fillets, cut into 2cm pieces 
  • 2 tsp peanut oil 
  • Salt & freshly ground black pepper 
  • Lime wedges, to serve 
  • 1 cup coarsely chopped fresh coriander 
  • 1/2 cup coarsely chopped fresh mint 
  • 90g coarsely grated fresh coconut 
  • 1 long fresh green chilli, halved, deseeded, finely chopped 
  • 1 long fresh red chilli, halved, deseeded, finely chopped 
  • 1 tbsp fresh lime juice 
  • Salt & freshly ground black pepper 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Divide the rice among serving plates. Top with salmon skewers and coconut sambal. Serve immediately with lime wedges, if desired.