Salmon

Sashi Cheliah's salmon skewers with mango salad

Name: Salmon skewers recipe 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

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by Sashi Cheliah

Feb 16, 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.