Salmon skewers with mango salad

Name: Salmon skewers with mango salad
Yield: 4
Ingredients: 500g skinless salmon fillets, pin-boned, cut into 5cm pieces; 1 garlic clove, crushed; 1 tsp smoked paprika; 2 tbs extra virgin olive oil; 1 mango, peeled, chopped; 1/2 bunch coriander, leaves picked, chopped; 1 Lebanese cucumber, chopped; 8 heirloom cherry tomatoes, chopped; Juice of 1/2 lime; 2 tbs pine nuts, toasted, finely chopped; Pinch saffron threads; 1/2 tsp ground white pepper; 1/4 cup (60ml) white wine vinegar; 1 tbs Dijon mustard; 1/2 cup (125ml) extra virgin olive oil

Rate now

Jump to recipe

by Sashi Cheliah

Jul 18, 2019

Quick, colourful, nutritious and bursting with flavour, this recipe from MasterChef winner Sashi Cheliah is the perfect summer crowd-pleaser.

500g skinless salmon fillets, pin-boned, cut into 5cm pieces
1 garlic clove, crushed
1 tsp smoked paprika
2 tbs extra virgin olive oil
1 mango, peeled, chopped
1/2 bunch coriander, leaves picked, chopped
1 Lebanese cucumber, chopped
8 heirloom cherry tomatoes, chopped
Juice of 1/2 lime
2 tbs pine nuts, toasted, finely chopped

Saffron vinaigrette

Pinch saffron threads
1/2 tsp ground white pepper
1/4 cup (60ml) white wine vinegar
1 tbs Dijon mustard
1/2 cup (125ml) extra virgin olive oil

Method

1.

For the saffron vinaigrette, combine saffron and 2 tsp warm water in a jar with a screw-top lid and stand for 15 minutes to infuse. Add remaining ingredients, seal and shake until well combined. Set aside.
2.

Pat dry fish well with a paper towel. Combine garlic, paprika and oil in a bowl and rub salmon with paprika mixture. Thread salmon pieces onto metal skewers.
3.

Heat a chargrill pan or barbecue to medium heat. Grill for 2 1/2 minutes each side or until medium-rare, or cooked to your liking. Transfer to a plate.
4.

To make the mango salad, toss mango, coriander, cucumber and tomato with lime juice in a bowl.
5.

Serve salmon with mango salad, scattered with pine nuts and drizzled with saffron vinaigrette.