Chilli-Glazed Salmon Skew­ers

Cheshire Life - - Good Taste -

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.

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