WEEKDAYS 1e|12c|p

Salmon Satay Skewers with Ginger Honey Sauce

Cerina Butler
Servings: 6
2+ hr
Part 1 of 2

Take your salmon to the next level with this skewer recipe!

  • Ingredients
  • step-by-step directions
Salmon Satay Skewers with Ginger Honey Sauce
  • 1 lemon grass stalk (outer leaves, base and top stalk discarded, finely grated)
  • 1 teaspoon fresh ginger (peeled and grated)
  • 2 limes (zested and thinly sliced, about 1 teaspoon lime zest, plus more limes cut into wedges for garnish)
  • 1 teaspoon ground cumin
  • 2 teaspoons ground turmeric (plus 1 teaspoon warm water mixed together to make into paste)
  • 1 teaspoon turbinado sugar
  • 1 teaspoon red curry
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon ground coriander
  • 3 tablespoons coconut milk
  • 1 tablespoon soy sauce (gluten-free)
  • 1 1/2 pounds salmon (skinless, cut into 1-inch strips)
  • 3 tablespoons olive oil (for grill)
  • salt and freshly ground black pepper (to taste)
  • Ginger Honey Sauce
  • 1 tablespoon olive oil
  • 1 clove garlic (minced)
  • 2 teaspoons fresh ginger (thinly sliced)
  • 1/3 cup honey
  • 1/4 cup water
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh basil (thinly sliced)
  • In a large mixing bowl, add lemon grass, ginger into a mixing bowl, lime zest, sliced limes, cumin, turmeric paste, turbinado sugar, red curry, red pepper flakes, coriander, coconut milk and soy sauce and whisk to combine. Add the salmon to the bowl and toss to coat in marinade. Cover and refrigerate for at least 30 minutes. For ideal flavor, let fish marinate overnight.
  • Preheat grill or grill pan to medium heat. Thread a piece of marinated salmon onto individual bamboo skewers. Brush grill with olive oil. Grill salmon until opaque in the center, turning halfway through cooking, 5-8 minutes total. Remove to a serving platter.
  • Serve with warmed Ginger Honey Sauce. Garnish with lime wedges.
  • For Ginger Honey Sauce: in a small saucepan, add olive oil and place over medium heat.  Add garlic and brown until fragrant, then add the thinly sliced ginger, honey, water, red pepper flakes, soy sauce and sesame oil, and stir to combine. Bring to a simmer, reduce heat to low and cook until slightly thickened, about 5-7 minutes. Remove from heat. Add fresh basil. Pour into a small sauce bowl and serve warm.
  • Tip: for a complete meal, serve skewers with sautéed bok choy and Basmati rice.
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