Name: Salmon skewers with coconut salsa
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 1
Ingredients: 600g skinless salmon fillets, cut into 3cm cubes (see note); 84.00 gm lime juice; 18.20 gm peanut oil; 2 garlic cloves, crushed; 2 stalks lemongrass, trimmed, finely chopped; olive oil cooking spray; salad leaves, to serve; 1kg coconut; 450g mango; 1 long red chilli, deseeded, thinly sliced; 82.50 ml firmly packed fresh mint leaves, torn; 8.00 gm brown sugar

Salmon skewers with coconut salsa

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Prep Time:
40 minutes

Cook Time:
5 minutes

Total Time:
45 minutes

Ingredients:

600g skinless salmon fillets, cut into 3cm cubes (see note)
84.00 gm lime juice
18.20 gm peanut oil
2 garlic cloves, crushed
2 stalks lemongrass, trimmed, finely chopped
olive oil cooking spray
salad leaves, to serve
1kg coconut
450g mango
1 long red chilli, deseeded, thinly sliced
82.50 ml firmly packed fresh mint leaves, torn
8.00 gm brown sugar

Instructions:

In a bowl, mix together the salmon, fresh lime juice, oil, garlic, and lemongrass. For optimal flavor, refrigerate the mixture for 30 minutes, if possible.
Prepare the coconut by draining and cracking it open. Use a vegetable peeler to create thin slices of coconut flesh. Mix the coconut slices with mango, chili, mint, lime juice, and sugar in a bowl. Set it aside for later use.
Prepare the barbecue plate or chargrill by spraying it with oil and heating over high heat. Skewer the salmon and grill for 1 to 2 minutes per side until desired doneness. Serve with salsa and fresh salad leaves.

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