Asia Style Salmon Skewers

Served with a rocket and mango salad.

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Ingredients

400 g	salmon fillet, cut into 3cm cubes
2 stalk(s)	lemon grass
2 clove(s)	garlic, minced
1	red chili pepper, chopped
4 tbsp	sesame oil
2 tbsp	soy sauce
5 tbsp	olive oil
5 tbsp	lime juice
200 g	rocket
	salt and freshly ground black pepper
1	ripe mango, peeled and diced
1	spring onion, sliced
1 small	piece of ginger, grated
3 sprig(s)	cilantro, chopped
	sugar

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 5 min / Grade of difficulty: easy / Calories per portion: n/a

Split and sharpen the lemon grass and thread the salmon cubes onto the lemon grass skewers. Mix together half of the garlic, 2 tablespoons of sesame oil, soy sauce, 1 tablespoon of olive oil and 1 tablespoon of the lime juice. Add the skewers and marinate for 2 hours in the refrigerator.

Mix together the remaining garlic and lime juice. Season to taste with salt, pepper and sugar. Stir in 2 tablespoons of sesame and olive oil. Add the rocket, mango, cilantro and onions and toss gently.

In a pan, heat the remaining oil. Pat dry the salmon skewers and fry briefly until just done. Season with salt and pepper and serve with the salad.