Succulent salmon fillets, cubed and marinaded in lime juice, Piri Piri Seasoning. Great for grilling or barbecuing. Serve with a delicious and refreshing mango salsa flavoured with Cumin Seed, Sesame Seed and Coriander Leaf.
Pre-heat the grill (or barbecue) to a medium-heat.
Blend the juice of 1 lime with the Piri Piri Seasoning. Add the salmon and toss to coat evenly.
Thread the salmon onto the skewers with alternate chunks of yellow pepper and cherry tomatoes, reserving 6 of the tomatoes. Set aside.
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.
Grill the kebabs for 4-5 minutes, turn and grill for a further 4-5 minutes, or until cooked through.
Serve the salmon kebabs with the mango salsa, great with rice or couscous.