Today’s recipe is all about South Asian flavours: Lemongrass Salmon Skewers, delicious and easy to make.
I don’t eat as much fish as I would like, so I am always happy to find new and exciting seafood recipes. These skewers are so quick to make that they are now officially on my menu plan. I love to serve them with lime wedges (do not skip these!), as the sharp sour flavour of the lime juice contrasts perfectly with the sweetness of the salmon and it literally makes your mouth water!
I find these skewers are also a fun way to serve fish to kids. Even the fussier ones (like someone I know – cough cough) will enjoy both the taste and the fact that they can eat with their hands.
I especially like to serve these Lemongrass Salmon Skewers at barbecue parties, as you don’t require a fork and a knife to eat them and they make things easier.
These skewers are also naturally Low Fodmap (yay) and gluten-free, so what are you waiting for… just try them!
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Lemongrass Salmon Skewers
- 450 gms – 1 lb. fresh salmon cleaned and cubed
- 1 ½ tsp lemongrass chopped
- ½ tsp ginger grated
- ½ tsp fish sauce
- 1 ½ tbs sesame oil
- 1 tbsp coriander leaves
- ½ - ¾ tsp salt
- ½ tbsp vegetable oil
- Lime wedges to serve
Roughly blend together the cubed salmon, lemongrass, ginger, fish sauce, sesame oil, coriander, and salt.
Make the skewers and freeze them for 10 minutes (optional). This will help them to stay together while cooking, but it is not always necessary. If the mixture is “sticky” enough, then you can skip this step.
Cook on a hot pan with some vegetable oil until golden brown and cooked through.
Serve warm with lemon wedges.
Don’t forget to pin this recipe!