Bang Bang Style Salmon Skewers
Sharing Dish | with Sesame and Coriander
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Bamboo Skewers
50 grams
Hot Sauce
48 grams
Sweet Chilli Sauce
2 unit(s)
Salmon Fillets
(Contains Fish)
½ bunch(es)
Coriander
5 grams
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
2 tsp
Butter
1 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Soak 2 skewers in cold water (this will prevent them from burning). TIP: Keep the remaining skewers for another recipe.
c) In a medium saucepan on medium heat, combine the hot sauce (add less if you'd prefer things milder), sweet chilli sauce and butter (see pantry for amount) until melted, 1-2 mins. Set aside.
a) Cut the salmon fillets into chunks and pop into a medium bowl.
b) Add half the bang bang style sauce to the bowl of salmon and mix to coat in the sauce.
c) Thread the salmon onto the skewers, then lay the skewers in a single layer on a lined baking tray.
d) Bake on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
a) Meanwhile, roughly chop half the coriander (stalks and all). TIP: Keep the remaining coriander for another recipe.
b) Once cooked, pop the bang bang style salmon skewers onto a sharing platter.
c) Sprinkle over the sesame seeds and the chopped coriander.
d) Drizzle over the mayo (see pantry for amount). Serve the remaining bang bang sauce in a small bowl alongside for dipping.
Enjoy!
