Salmon

Sashimi salmon and pomelo skewers

Name: Sashimi salmon and pomelo skewers
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 200g skinless sashimi-grade salmon, cut into 5mm-thick slices; 1 pomelo, peeled, segmented, cut into 4cm pieces; 1/2 cup each loosely packed Thai basil and coriander sprig; Chopped roasted peanuts, to serve; 4 coriander roots, washed; 1/2 garlic clove; 1 small red chilli, finely chopped, plus extra thinly sliced chilli to serve; 1 1/2 tbs finely grated palm sugar; Juice of 2 limes; 2 tbs fish sauce

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by Charlotte Binns-McDonald

Nov 01, 2017

Light, fresh and bursting with Asian flavours, these skewers are perfect for summer weekends.

200g skinless sashimi-grade salmon, cut into 5mm-thick slices
1 pomelo, peeled, segmented, cut into 4cm pieces
1/2 cup each loosely packed Thai basil and coriander sprig
Chopped roasted peanuts, to serve

Coriander root dressing

4 coriander roots, washed
1/2 garlic clove
1 small red chilli, finely chopped, plus extra thinly sliced chilli to serve
1 1/2 tbs finely grated palm sugar
Juice of 2 limes
2 tbs fish sauce

Method

1.

For the coriander root dressing, using a mortar and pestle, pound coriander roots and garlic to a coarse paste. Transfer coriander mixture to a screw-top jar with a lid. Add remaining dressing ingredients, seal and shake until well combined. Set aside.
2.

Thread salmon and pomelo onto skewers and arrange on a serving platter. Scatter with Thai basil and coriander, and drizzle with a little dressing. Scatter with peanuts and extra chilli, and serve with remaining dressing.