Salmon skewers with satay sauce
Salmon with satay sauce
Ingredients · Servings 4
- 700 g salmon fillet
- oil
- salt and ground pepper
- grillpinner
- lime
- 2 tablespoons peanut oil
- 1 red chili pepper
- 2 cloves garlic
- 2 teaspoons ginger
- 125 g peanuts
- 0.5 tsp cumin
- 1 teaspoon turmeric
- 2 ss sweet ketjap
- 1.5 dl coconut milk
- 0.5 dl water
- 1 cucumber
- 2 spring onions
- 100 g glass noodles
- 3 tablespoons peanuts
- 0.5 dl lime juice
- 2 tablespoons brown sugar
- 2 ts fish sauce
- 1 tsp sesame oil
- coriander
Method · 45 min
- Mix all the ingredients for the satay sauce in a blender and process until a coarse and smooth sauce. Heat the sauce in a saucepan. The sauce should not boil, just heat while stirring.
- Cut the salmon into 1 cm thick slices. Thread the slices onto skewers, season lightly with salt and pepper, and grill or roast the skewers over high heat for 2-4 minutes. Turn the skewers a couple of times during the process so that they are evenly grilled/roasted. Brush the salmon with satay sauce.
- Split the cucumber lengthwise and scrape out the soft core. Cut the cucumber into slices or long strips. Whisk together the lime juice, sugar, fish sauce and sesame oil. Mix together the cucumber, spring onions, noodles, peanuts, lime dressing and herbs.
- Serve the salmon skewers with noodle salad, a little extra satay sauce and lime for squeezing over.
If you like chicken satay, chances are you'll also like the salmon version. You can make the homemade peanut sauce in a blender, and the glass noodle salad with lime dressing is not particularly sophisticated - just very, very good. Tip: Remove the seeds from the chili if you want a slightly milder sauce. A few drops of lime juice (or a small teaspoon of tamarind paste) will make it fresher. The same sauce can be used for chicken or pork.
- 700 g salmon fillet, without skin and bones
Satay sauce
- 2 tablespoons peanut oil, or neutral oil
- 1 red chili, chopped
- 2 cloves garlic, minced or grated
- 2 tsp ginger, fresh, grated
- 125 g peanuts, roasted and salted
- 0.5 tsp cumin, crushed
- 1 teaspoon turmeric, ground
- 2 tablespoons ketjap manis, or sweet soy sauce
- 1.5 dl coconut milk, or coconut cream
- 0.5 dl water, boiling
glass noodle salad
- 100 g glass noodles, cooked and cooled
- 3 tablespoons peanuts, chopped, roasted and salted
- 0.5 dl lime juice, freshly squeezed
- 2 tablespoons brown sugar, or sugar
- 2 ts fish sauce, evt. 3 ts