- Prep Time: 10 minutes
- Cook Time: 5 minutes
Salmon Skewers in Sweet Soy, Ginger and Lemongrass with a Dried Lime Dressing
Asian inspiration is behind this dish. Mirin, lime, ginger and yuzu juice give the dressing a sour note that matches well with our sweet soy marinated salmon pieces. This dish is suitable for higher end restaurants through to bistros, pubs and hotels. Marinate the salmon skewers prior to service and leave in the fridge while you prepare the dried lime dressing. From here its just a matter of a few minutes on the grill and you have your signature dish for the Summer!
- 2 Pacific West skinless salmon portion - marinated salmon
- 1 lemongrass stalk - marinated salmon
- 3 tbsp of sweet soy sauce - marinated salmon
- 1 tbsp of ginger, minced - marinated salmon
- 1 tsp fresh turmeric, minced - marinated salmon
- 1 lime, juiced and zested - marinated salmon
- 1/2 lemon, juiced - marinated salmon
- 100g of black sesame paste - dried lime dressing
- 65g of black garlic, peeled - dried lime dressing
- 40g of tahini - dried lime dressing
- 65ml of lime juice - dried lime dressing
- 45ml of ginger juice - dried lime dressing
- 40ml of mirin - dried lime dressing
- 95ml of water - dried lime dressing
- 1 1/4 tbsp of yuzu juice - dried lime dressing
- 2 tsp ground dried lime - dried lime dressing
- 1 tsp flaky sea salt - dried lime dressing
For the salmon marinade
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 length ways 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. Divide onto 6 skewers and leave in the fridge until ready to cook – the longer you marinate the skewers, the stronger the flavour will be.
For the dried lime dressing
To make the dressing, add all the ingredients to a blender and blitz until completely smooth. Check the seasoning and adjust if needed.
When ready to cook, very lightly brush the salmon with oil then place on a hot barbecue or char grill pan. Grill for 3–4 minutes on each side, or until the fish is cooked to your liking. Transfer to a serving platter and sprinkle with fresh herbs, chilli, spring onions and micro cress. Drizzle the dried lime dressing generously and serve with your choice of greens on the side.
We use Pacific West’s skinless Atlantic salmon portions – These portions are centre cuts and farmed in the pristine waters of the Norwegian fjords. Dry filleted, descaled, chemical and water injection free.
Recipe and image courtesy Great British ChefsAdd to Favourites