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Ingredients

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, June 2005

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A star rating of 4.5 out of 5.7 ratings
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