Summer Salmon Skewers

GF, RSF, DF
Serves: 4

The combination of the fresh salmon and this incredible summer salsa will have you making this over and over every salmon once you try it. 

Ingredients: 

2 tbsp extra virgin olive oil, plus extra to serve
2 garlic cloves, crushed
1 tsp dried chilli flakes
1 tsp smoked paprika
600 g salmon fillets, deboned, skin off and cut into 5 cm pieces
Pink rock salt and freshly ground black pepper
8 metal skewers or wooden skewers soaked
3 tbsp pistachios, toasted and finely chopped

Summer Salsa
2 pineapple, diced
1 bunch of coriander, leaves picked and chopped
1 Lebanese cucumber, diced
10 cherry tomatoes, diced
Juice of 1 lime

Method:

Whisk the oil, garlic, chilli flakes and paprika in a large bowl. Pat the salmon dry with a paper towel, then add it to the bowl and use your fingers to coat it with the marinade. Season well with salt and pepper. For best results, refrigerate for a couple of hours to enhance the flavours.

Preheat a grill pan to medium heat. Thread the salmon onto the skewers and grill for 2–3 minutes on each side until golden brown on the outside and just cooked through in the middle. Transfer to a plate to rest for a few minutes.

For the summer salsa, gently toss all the ingredients in a bowl. To serve, divide the salmon skewers and summer salsa among plates, scatter over the pistachios and drizzle over a little extra olive oil to finish.