Recipe – Salmon skewers with satay sauce, sticky coconut rice & Thai pickles


Using salmon for these skewers makes a nice change from chicken, but still goes really well with the satay sauce & coconut rice – just promise me you’ll make the pickles if you give this a go – they really lift the dish and even my cucumber-hating husband loved them!

Ingredients

For the skewers:

  • 500g skinless, boneless salmon, cut into cubes
  • 1 inch piece of fresh ginger, grated
  • 2 garlic cloves, crushed
  • 1/2 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 4 teaspoons brown sugar
  • Juice of 1/2 lime
  • 2 tablespoons kecap manis or soy sauce
  • 2 teaspoons vegetable oil
  • 4 bamboo skewers

For the sauce:

  • 250g smooth peanut butter
  • 2 garlic cloves, crushed
  • 50ml coconut milk
  • 1 tablespoon dark soy sauce
  • 1 tablespoon brown sugar
  • 1/2 inch piece of fresh ginger, grated
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cayenne pepper
  • Salt & pepper

For the rice:

  • 200g long grain rice
  • 400ml can of coconut milk (50ml used for sauce above, the rest for the rice)

For the pickles:

  • 1 small cucumber
  • 1 small red onion
  • 1 cup rice vinegar
  • 3/4 cup sugar
  • 1 small pinch of chilli flakes
  • 1 inch piece of fresh ginger, grated

To serve:

  • Handful fresh coriander, chopped
  • Lime wedges

 

Start off by marinating your salmon – in a large bowl mix the ginger, garlic, cumin, coriander, sugar, lime juice, kecap manis & olive oil until combined. Add in the salmon and mix until each piece is coated in the marinade, then place in the fridge for at least an hour but preferrably overnight

Next you’ll need to make the pickles – using a mandolin, very thinly slice the cucumber & onion and place in a large bowl (if you don’t have a mandolin just use a sharp knife and slice as thinly as you can). In a small bowl mix together the rice vinegar, sugar, ginger & chilli flakes and stir until the sugar has dissolved, then pour over the cucumber & onion so all the slices are submerged. Place in the fridge for a least half an hour (they will keep for about 3 days if making in advance)

To make the satay sauce, place a small saucepan on a low heat and add in the peanut butter & garlic, stirring until softened. Add in 50ml of coconut milk, 150ml water, the soy sauce, sugar & ginger and stir until smooth. Lastly add the lemon juice, cayenne and salt & pepper, give it one last stir to combine then take the pan off the heat & set aside to cool

When you’re ready to cook, place a saucepan over a medium heat and add the rice, the remaining 350ml of coconut milk & 50ml boiling water. Simmer the rice with a lid on for about 15 minutes or until all the liquid has been absorbed, testing occasionally to make sure the rice isn’t sticking to the bottom of the pan and isn’t over cooking

Whilst the rice is simmering heat your grill to medium, line your grill pan with foil and brush with olive oil (this stops the salmon from sticking). Thread the salmon onto skewers, place on the oiled grill pan and grill for about 10 minutes, turning every couple of minutes to make sure that the salmons is cooked all the way through

When the rice is cooked fluff it up using a fork and then serve alongside the salmon, pickles & satay sauce, adding some chopped coriander & lime wedges for squeezing over

Categories: Recipes

4 comments

  1. Love the sticky coconut rice! And also those salmon skewers are fantastic!

    Liked by 1 person

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