Grilled Salmon Skewers

, from Issue #64, page 109. March, 2016
Photography Aaron McLean.
    Grilled Salmon Skewers

    Cooling yoghurt and spicy curry paste combine to cut through the richness of salmon. We served the skewers with hot basmati rice tossed with chopped coriander and lemon zest. 

    Serves: 4

    INGREDIENTS

    600 grams centre cut salmon, skin off
    ½ cup thick plain yoghurt
    2 tablespoons purchased Massaman curry paste
    To assemble
    2 roasted red capsicums, peeled
    3 medium zucchini
    sea salt and ground pepper
    2 tablespoons sesame seeds
    olive oil
    lime or lemon wedges
    10-12 x 24cm wooden skewers, soaked in water for 10 minutes

    METHOD

    Cut the salmon into 3cm pieces. Stir the yoghurt and curry paste together in a large bowl. Add the salmon and turn to coat well.

    To assemble: Slice the zucchini into thin rounds. Cut the capsicums into 3cm pieces. Alternate 4-5 slices of zucchini, pieces of red capsicum and chunks of salmon onto each skewer. Season then sprinkle with sesame seeds. Drizzle with a little oil. 

    Preheat a barbecue or sauté pan to medium and cook the skewers until golden and just cooked through. Arrange on a platter and serve with lime or lemon wedges. 

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