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Spiced Citrus Salmon Kebabs with Mango Salsa
Ingredients
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SALMON KEBABS:
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Zest and juice of 2 limes
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1 tablespoons Piri Piri Seasoning
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4 boneless, skinless salmon fillets, cubed
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1 yellow pepper, cut into chunks
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20 cherry tomatoes
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8 wooden skewers, soaked in water
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MANGO SALSA:
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1 mango, diced
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1 small red onion, finely diced
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2 tablespoons olive oil
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¼ teaspoon Cumin Seeds
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½ teaspoon Sesame Seed
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½ tablespoons Coriander Leaf
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Schwartz Sea Salt to season
Key Products
Instructions
- 1 Pre-heat the grill (or barbecue) to a medium-heat.
- 2 Blend the juice of 1 lime with the Piri Piri Seasoning. Add the salmon and toss to coat evenly.
- 3 Thread the salmon onto the skewers with alternate chunks of yellow pepper and cherry tomatoes, reserving 6 of the tomatoes. Set aside.
- 4 Meanwhile, combine the diced mango with the red onion and lime zest. Dice the remaining cherry tomatoes and stir into the salsa. Blend the olive oil with the remaining lime juice and Cumin, Sesame Seed and Coriander Leaf. Pour over the salsa and toss gently, season to taste. Refrigerate until ready to serve.
- 5 Grill the kebabs for 4-5 minutes, turn and grill for a further 4-5 minutes, or until cooked through.
- 6 Serve the salmon kebabs with the mango salsa, great with rice or couscous.
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