Quick, easy, tasty and healthy (salmon being an excellent source of protein, vitamins, minerals and Omega 3 fatty acids, making it good for your brain, heart, joints, skin and general wellbeing) this is a stellar dish to add to your weekday dinner repertoire this spring. “It just needs a little pre-planning to let the salmon marinate for as long as possible,” says Catherine from Borrowed Light who shot the yummy pictures. Serves 2.
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- 2 salmon fillets
- 3 tbsp soy sauce
- 3 tbsp mirin (rice wine)
- 1 red chilli, finely chopped
- Bunch of coriander leaves, picked
- 1 lime
- 1 garlic clove, crushed
- Thumb size piece of ginger, grated
- Wooden skewers
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Soak the skewers in water for at least 30 minutes, to prevent them from burning.
Combine all the ingredients, except for the coriander, in a shallow bowl, add the salmon coat it well and allow to marinate for 2 hours, overnight in the fridge is even better if you can plan ahead.
Carefully remove the skin and cut the salmon into cubes, slide on to the skewers.
Add some oil to a griddle pan (I use a paint brush to add to give the pan an even coating of oil).
Heat the pan to a medium to high heat. Add the skewers. They should sizzle when they touch the pan, allow 2-3 minutes and turn till all four sides have been cooked through.
Baste with any remaining marinade whilst cooking.
Remove from the heat and serve with a sprinkling of coriander, a piece of lime, some steamed greens and a bowl of rice.