Ingredients
- 900 grams salmon (fillets, boneless skinless, 6 x 150 gram fillets specified)
- 2 limes, halved
- Garlic aioli, to serve
- Chopped fresh coriander, to garnish
- FOR JALAPENO SALSA
- 3/4 cup capsicum (strips, canned and fire roasted)
- 1 tablespoon green jalapeno chillies, fresh and sliced
- FOR SPICE MIX
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon sea salt flakes
- 1/2 teaspoon chilli powder
How to Make
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Step 1: To make salsa, place peppers and jalapenos in a small food processor and pulse until smooth and transfer to serving bowl.
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Step 2: To make spice mix, combine all ingredients in a large bowl.
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Step 3: Cut salmon fillets in half lengthways and add to spice mix and then gently toss until salmon is well coated.
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Step 4: Thread salmon lengthways onto skewers.
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Step 5: Heat an oiled, large, non-stick frying pan over a medium to high heat and add limes, cut-side down and cook for about 3 minutes, or until browned and then add salmon, in three batches, to same pan and cook for about 3 to 4 minutes, turning occasionally, until browned on all sides and cooked to your liking.
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Step 6: Remove from pan and cover lightly with foil to keep warm in between batches.
Tips & Variations
- 12 wooden skewers soaked in water for 30 minutes before skewering salmon
We hope you enjoy this recipe!
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