Ingredients
- 600 g salmon fillets, pin-boned, skin-off, cut into 5 cm pieces
- 1 garlic clove, crushed
- 1 tsp smoked paprika
- 1/2 tsp dried chilli flakes
- 2 tbs extra-virgin olive oil
- 8 bamboo skewers, soaked in cold water for at least 20 minutes before using
- Sea salt and freshly ground black pepper
- 2 tbs pistachios, toasted and finely chopped
- 3 tbs finely chopped coriander, to serve
Summer Salsa
- 1 mango, peeled, chopped
- 1/2 bunch of coriander, leaves picked, chopped
- 1 Lebanese cucumber, chopped
- 8 cherry tomatoes, chopped
- Finely grated zest and juice of 1 lime
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Method
Step 1.
Pat the fish dry with a paper towel.
Step 2.
In a bowl, combine the garlic, paprika, chilli flakes and oil in a bowl and rub the salmon really well with this mixture. Season with salt and pepper to taste, then thread the salmon pieces onto your prepared skewers.
Step 3.
Preheat the barbecue grill to medium. Add the salmon and grill for 2 1/2 minutes on each side until medium–rare, or leave a little longer until cooked to your liking. They should be lovely and charred on the outside and soft and tender in the middle. Transfer to a plate to rest.
Step 4.
For the summer salsa, toss the mango, coriander, cucumber and tomato with the lime zest and juice in a bowl.
Step 5.
To serve, divide the salmon skewers and summer salsa among plates, scatter over the pistachios and some fresh herbs and drizzle over a little extra olive oil to finish. Enjoy!
Serves 4 |
