Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Wild salmon skewers with mango, pineapple and chilli-mint mojo
Serves 4 Starters and mains
Ingredients
- 600g skinless salmon fillet, pin bones removed and cut into 4 slices
- 4tbsp extra virgin olive oil
- 2tsp pul biber
- 1 lime, thinly sliced
- mini red cos lettuce, to serve
- cooked basmati rice, to serve
- marigold petals, to serve (optional)
For the mojo
- 2 ripe mangoes
- 4 drained canned pineapple slices or 1⁄4 ripe pineapple
- 3 spring onions, finely chopped
- 1 long red chilli, deseeded and finely chopped
- juice 1 lime
- 2tsp white wine vinegar
- zest and juice 1 small orange
- 8 large mint leaves, finely chopped
- 6 coriander sprigs, leaves removed and chopped
You will need
- 8 Wooden Skewers
Method
Cut the mango cheeks from either side of the stone and remove the flesh from the skin by cutting into wedges and sliding a sharp knife between skin and flesh. Dice into small cubes and put half in a bowl and the rest in a mini processor.
Dice the pineapple into the same size as the mango and add to the bowl with the chopped mango. Add the spring onion, chilli and half the lime juice.
Put the vinegar, zest and juice from the orange and the remaining lime juice into the mini processor and whizz to a smooth purée. Pour over the mixture in the bowl and fold through, along with the mint and coriander.
Lay the salmon skinned-side
down on a plate. Season with salt
flakes and the pul biber and spoon
over the olive oil. Chill for 2 hours,
then bring to room temperature
20 minutes before grilling.
Cut each salmon slice into 4 large cubes and thread them on double skewers with a curled lime slice in between each cube, so that when they are turned during cooking, the cubes won't spin.
Heat a griddle pan and, when smoking, add the skewers and cook for 3 minutes, until they are easy to turn, then griddle the other side for around 1 minute.
Separate the cos lettuce leaves and place some on each serving plate and top with a skewer of salmon. Spoon over some of the mojo and serve with rice. Scatter with marigold petals, if using.
Advertisement