MEXICAN SALMON SKEWERS & LIME WITH JALAPENO SALSA

■ Makes 12, Prep 20 mins, Cook 15 mins

WHAT YOU NEED

6 x 150g boneless, skinless salmon fillets

12 x 25cm wooden skewers

2 limes, halved

Garlic aioli, to serve

Chopped fresh coriander, to garnish

JALAPENO SALSA ¾ cup fire-roasted red peppers

1 tbsp sliced green jalapenos SPICE MIX 1 tbsp smoked paprika

2 tsp ground cumin

2 tsp ground coriander

1 tsp dried oregano

1 tsp sea salt flakes

½ tsp chilli powder

1 To make salsa, place red peppers and jalapenos in a small food processor. Pulse until smooth. Transfer to a serving bowl.

2 To make spice mix, combine all ingredients in a large bowl. Cut salmon fillets in half lengthways.

3 Add to spice mix. Gently toss until salmon is well coated. Thread salmon lengthways onto skewers.

4 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add limes, cut-side down. Cook for about 3 5 minutes, or until browned. Remove.

5 Add salmon, in three batches, to same pan. Cook for about 3 to 4 minutes, turning occasionally, until browned on all sides and cooked to your liking. Remove from pan. Cover lightly with foil to keep warm in between batches.

6 Serve salmon with salsa, aioli and lime halves. Garnish with coriander.