Sweet soy, ginger and lemongrass salmon skewers, black sesame and dried lime dressing

6
30 minutes

Ingredients

Sweet soy, ginger and lemongrass marinated-salmon

  • 800g of salmon fillet, skinless, preferably from the thick end of the fish
  • 1 lemongrass stalk
  • 3 tbsp of Lee Kum Kee Sweet Soy Sauce
  • 1 tbsp of ginger, minced
  • 1 tsp fresh turmeric, minced
  • 1 lime, juiced and zested
  • 1/2 lemon, juiced

Black sesame and dried lime dressing

  • 100g of black sesame paste
  • 65g of black garlic, peeled
  • 40g of tahini
  • 65ml of lime juice
  • 45ml of ginger juice
  • 40ml of mirin
  • 95ml of water
  • 1 1/4 tbsp of yuzu juice
  • 2 tsp ground dried lime
  • 1 tsp flaky sea salt

To serve

  • fresh herbs, such as Thai basil and coriander
  • 1 spring onion, finely sliced
  • 1 green chilli, finely sliced
  • micro cress

Method

1
Cut the salmon into 2cm square cubes. Top and tail the lemongrass stalk, remove the outer layer and bash it with a rolling pin. Quarter the stalk lengthways then finely chop into small pieces. Mix with the remaining ingredients in a bowl until well-combined, then add the salmon pieces, ensuring they are all evenly coated
  • 800g of salmon fillet, skinless, preferably from the thick end of the fish
  • 1 lemongrass stalk
  • 1/2 lemon, juiced
  • 3 tbsp of sweet soy sauce
  • 1 tbsp of ginger, minced
  • 1 tsp fresh turmeric, minced
  • 1 lime, juiced and zested
2
Divide onto 12 skewers and leave in the fridge until ready to cook – the longer you marinate the skewers, the stronger the flavour will be. It is a good idea to soak any wooden skewers in water for an hour or so before use, as this helps to prevent them from catching on fire on the barbecue! Metal skewers are ideal
3
To make the dressing, simply add all the ingredients to a blender and blitz until completely smooth. Check the seasoning and adjust if needed
  • 1 tsp flaky sea salt
  • 100g of black sesame paste
  • 65g of black garlic, peeled
  • 40g of tahini
  • 65ml of lime juice
  • 45ml of ginger juice
  • 40ml of mirin
  • 95ml of water
  • 1 1/4 tbsp of yuzu juice
  • 2 tsp ground dried lime
4
When ready to cook, very lightly brush the salmon with oil then place on a hot barbecue or chargrill pan. Grill for 3–4 minutes on each side, or until the fish is cooked to your liking
5
Transfer to a serving platter and sprinkle with fresh herbs, chilli, spring onions and micro cress. Serve with your choice of greens on the side – samphire works very well