- 1 tbsp tamari (18g) (soy sauce: recommend Kikkomans)
- 2 tbsp (42g) honey
- 1 tbsp coconut oil (12g), melted
- 1 thumb-sized piece of ginger (5g), finely grated
- 1 garlic clove, crushed
- 3 limes (zest and juice from 1 lime)
- 2 salmon fillets (300g)
- 1 tbsp (11g) sesame seeds
- 4 spring onions (40g)
Serving suggestion: Serve with brown basmati rice and the courgette salad or the sweet potato wedges and garlic and herb dip, with some steamed greens
You will need 4 wooden kebab sticks, soaked in water (to prevent catching fire during cooking)
Whisk together the tamari, honey, oil, ginger, garlic and zest and juice of 1 lime. Cube each salmon fillet into 6, place in a dish pour and over the marinade. Ensure the salmon is completely covered by the marinade, cover the bowl and place in the fridge for 30 – 60 minutes. This can be done earlier and left to marinade overnight or throughout the day.
Heat the grill.
Remove the salmon pieces from the fridge and pour the sesame seeds into a separate dish. Press the salmon pieces in the seeds, coating all the sides. Cut each spring onion into 3 and thinly slice the remaining lime.
Thread 3 salmon pieces onto each kebab stick alternating with the spring onion and lime slices. Place on a grill pan and place under the grill for 2 – 3 minutes until the salmon begins to caramelise.
Turn the kebabs over and cook for a further 2 – 3 minutes. Remove from the grill, squeeze over a little lime and serve as per suggestions above
Alternatives: Exchange Salmon for chicken or turkey
Chicken/turkey kebabs: Cube 200g skinless chicken or 250g turkey fillet, place in a dish and pour over the marinade. Cover and place in the fridge for at least 1 hour, but preferable overnight. Assemble the kebabs as indicated above.
Cook on a griddle pan for 6-8 mins each side or until the chicken is thoroughly cooked and golden brown.