“This is a lovely gentle introduction to bolder flavours – my kids absolutely love it. And if you’re just making it for grown-ups, feel free to use mirin or sweet sherry instead of the lime juice. ”
- 1 clove of garlic
- 1 x 3 cm piece of ginger
- 1 lime
- 3 tablespoons low-salt soy sauce
- 1 tablepsoon runny honey
- 1 teaspoon groundnut oil
- 2 x 120 g salmon fillets , scaled, pin-boned, from sustainable sources
- 1 tablespoon sesame seeds , optional
- For the marinade, peel and crush the garlic into a shallow bowl. Peel and finely grate in the ginger, followed by the zest of half the lime.
- Next, add the soy, juice from half the lime, the honey and oil and mix together well.
- Preheat the grill to medium and line a baking tray with tin foil.
- Check that there aren’t any stray bones lurking in the salmon fillets, then cut them up into 2.5cm cubes. Toss them in the marinade and leave for around 10 minutes to absorb the flavour.
- Thread the salmon onto 2 large or 4 small skewers (soak them first, if wooden), but don’t push the pieces too tightly together, then place onto the tray.
- Grill for around 8 to 10 minutes, or until beautifully glazed and cooked through, turning regularly and brushing with leftover marinade.
- Toast the sesame seeds (if using) in a dry non-stick frying pan until golden, then tip onto a plate and leave to cool.
- Once cooked, transfer the skewers to a plate and sprinkle with the toasted same seeds (if using), dunking the cubes of salmon in any that escape onto the plate.
- Cut the remaining lime into wedges for squeezing over. Delicious served with plenty of greens and brown rice or noodles.
This recipe works really well with chicken, too, simply adjust the cooking time to make sure that the chicken is cooked through.
Source: Jamie Oliver