This is fresh and simple. Marinate the salmon the night before for an effortless supper.
2 small Thai green chilis, roughly chopped
6 scallions, roughly chopped
bunch fresh cilantro, leaves roughly chopped
1 tbs. Thai fish sauce
juice of 2 limes
1 2/3 cup unsweetened coconut milk
1 tsp. sugar
2 lbs. salmon fillets, cut into large chunks
Put everything except the salmon in a food processor and blitz into a sauce. Transfer to a bowl and toss in the salmon. Cover and chill overnight or at least an hour.
Heat the grill. Thread the salmon chunks onto skewers (presoaked if using bamboo).
Grill for about 5 minutes per side, depending on how hot your grill is and how you like your salmon cooked. Slide off the skewers to serve.
One thought on “Coconut and Chili Salmon Kebabs”
Easy and delicious – my kind of recipe. Thanks.