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Salmon skewers with dips

Preparation time: 20 mins
Marinating time: 2h
Calorific value (per portion): 857 kJ / 205 kcal

Ingredients for 8 portions

For the teriyaki dip

For the chilli mayo dip

  • 4 tbsp light mayonnaise
  • 1 tbsp chilli sauce

Preparation

Place the salmon in a bowl and pour over the Gluten Free Teriyaki Marinade. Leave covered in the fridge to marinate for at least 2 hours. Soak 8 wooden skewers in water while the salmon marinates.

Make the sauces: mix 1 tbsp of the teriyaki sauce with the grated ginger and wasabi to make a paste, then gradually add the rest of the teriyaki sauce and finely stir in the lime juice. For the chilli mayo, spoon the mayo into a bowl, then swirl the chilli sauce through.

When you are ready to cook, thread 3 pieces of salmon onto each of the skewers. Heat a grill, griddle pan or BBQ and cook the salmon on each side for 3 minutes, or until cooked to your liking. Serve with the dips and wedges of lime to squeeze over and scatter with the spring onions, if liked.

Used products in this recipe

Ingredients for 8 portions

For the teriyaki dip

For the chilli mayo dip

  • 4 tbsp light mayonnaise
  • 1 tbsp chilli sauce