Grilled Salmon Skewers
Photography Aaron McLean.
Cooling yoghurt and spicy curry paste combine to cut through the richness of salmon. We served the skewers with hot basmati rice tossed with chopped coriander and lemon zest.
Serves: 4
INGREDIENTS
600 grams centre cut salmon, skin off
½ cup thick plain yoghurt
2 tablespoons purchased Massaman curry paste
To assemble
2 roasted red capsicums, peeled
3 medium zucchini
sea salt and ground pepper
2 tablespoons sesame seeds
olive oil
lime or lemon wedges
10-12 x 24cm wooden skewers, soaked in water for 10 minutes
METHOD
Cut the salmon into 3cm pieces. Stir the yoghurt and curry paste together in a large bowl. Add the salmon and turn to coat well.
To assemble: Slice the zucchini into thin rounds. Cut the capsicums into 3cm pieces. Alternate 4-5 slices of zucchini, pieces of red capsicum and chunks of salmon onto each skewer. Season then sprinkle with sesame seeds. Drizzle with a little oil.
Preheat a barbecue or sauté pan to medium and cook the skewers until golden and just cooked through. Arrange on a platter and serve with lime or lemon wedges.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.