Up your party-food game with these spicy Mexican salmon skewers! With a cumin, coriander and paprika spice mix, and jalapeno salsa, it's got flavour and kick!
- 6 x 150 g boneless skinless salmon fillets
- 12 long wooden skewers
- 2 limes, halved
- garlic aioli, to serve
- chopped fresh coriander, to garnish
- ¾ cup canned fire-roasted capsicum strips
- 1 tbsp sliced fresh green jalapeno chillies
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp sea salt flakes
- ½ tsp chilli powder
- To make salsa, place peppers and jalapenos in a small food processor. Pulse until smooth. Transfer to serving bowl.
- To make spice mix, combine all ingredients in a large bowl.
- Cut salmon fillets in half lengthways. Add to spice mix. Gently toss until salmon is well coated. Thread salmon lengthways onto skewers.
- Heat an oiled, large, non-stick frying pan over a medium to high heat. Add limes, cut-side down. Cook for about 3 minutes, or until browned. Remove.
- Add salmon, in three batches, to same pan. Cook for about 3 to 4 minutes, turning occasionally, until browned on all sides and cooked to your liking. Remove from pan. Cover lightly with foil to keep warm in between batches.
- Serve salmon with salsa, aioli and lime halves. Garnish with coriander.
Salmon and limes can be cooked in one batch on a char-grill or barbecue hot plate, if you prefer.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||0.8 g|
|Total carbohydrates||1.7 g|
|- Sugars||1.0 g|
|Dietary fibre||1.1 g|