Thai Salmon Kebabs with Sweet Chilli and Lime Dip

This is a really simple quick-fix supper dish or lunch dish, that contains a whopping 29g of protein, around half of your daily allowance! Even better it’s light, fresh and uncomplicated.

Serves: 4

Prep time: 5 mins

Cook time: 15 mins

Ingredients:

• 4tbsp sweet chilli sauce (you could also use hoisin sauce)
• Juice of 1 lime
• Juice of ½ orange (for a little sweetness against the acid of the lime)
• 1tsp Chinese five-spice seasoning (half for the dip, half to sprinkle over)
• 4 x 140g skinless salmon fillet, cut into large chunks
• Sesame oil, for drizzling
• Chinese cabbage, sliced (about half)
• Some fresh Thai basil
• 2 x spring onions, topped and tailed and finely sliced

Method:

1. Cut up the salmon as per instructions. Thread onto skewers.
2. Make up the dip of the sweet chilli sauce, orange and lime juice. Put half into a bowl and use as your dip.
3. Brush the skewers all over with the sesame oil, remaining sauce dip, making sure you cover all the salmon. Sprinkle the kebabs with the Chinese five-spice powder. Leave to marinate for at least 20-30 mins or covered in the fridge overnight.
4. Cook the salmon, using a very hot griddle pan, turning over until the flesh of the salmon is opaque and cooked just at point.
5. Lay some Chinese cabbage and Thai basil chopped on a plate, put the kebabs on top and sprinkle with a little sesame oil, spring onions and a few more leaves of basil.