Thai salmon kebabs with sweet chilli & lime dip

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Recipe by Good Food

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1. Combine the sweet chilli sauce and lime juice in a bowl. Pour half the mixture into a bowl for serving. Thread the salmon onto 4 skewers and brush with the remaining chilli sauce. Marinate for 20 mins.
2. Heat a griddle pan until very hot. Shake excess marinade from the kebabs, then drizzle with oil, season and griddle for 8 mins, turning occasionally until the salmon is opaque and comes away easily from the pan. Serve hot with the dipping sauce.

Per serving

291 kcalories, protein 29g, carbohydrate 3g, fat 19 g, saturated fat 4g, fibre 1g, salt 1.16 g

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• shellagh

  18 June 2008

  shellagh rated and commented on this recipe

  

  This was really tasty - it's particularly good cooked on the BBQ.

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• jo62

  12 July 2009

  jo62 rated and commented on this recipe

  

  Very tasty and simple way of cooking fish for even the most reluctant fish eater. I served it with a green salad , some jasmine rice and herby potato wedges and it was enjoyed by the whole family.

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Ingredients

• 4 tbsp sweet chilli sauce
• juice 1 lime
• 4 x 140g/5oz skinless salmon fillet , cut into large chunks
• oil , for drizzling

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 4 tbsp sweet chilli sauce
• juice 1 lime
• 4 x 140g/5oz skinless salmon fillet , cut into large chunks
• oil , for drizzling

Per serving

291 kcalories, protein 29g, carbohydrate 3g, fat 19 g, saturated fat 4g, fibre 1g, salt 1.16 g

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