Chilli-Glazed Salmon Skewers
These are my absolute favourite, served with coconut rice and Thai green salad
2 tbsp Thai chilli jam
400ml good quality tinned coconut milk, shaken well
1 tsp tamarind paste
1 tbsp lime juice
1 tbsp fish sauce
1 kaffir lime leaf, thinly sliced
4 200g skinless salmon fillets, pin boned and cut into 3cm cubes 1 tbsp sunflower oil
In a small saucepan over a medium heat, bring the chilli jam and coconut milk to a simmer.
Add the tamarind, lime juice, fish sauce and kaffir lime leaf then simmer for a few more minutes to reduce.
Preheat a griddle pan or barbecue to medium heat. Thread the salmon onto eight metal skewers, and brush both sides with the glaze.
Brush the grill rack or pan with the sunflower oil and cook the salmon, turning regularly, for 3 to 4 minutes or until charred. Brush with more glaze once cooked.