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Wasabi and honey salmon kebabs with toasted sesame vegetable noodles and a Thai coconut, avocado and cashew dip.

This is a wonderfully vibrant oriental dish that is a great one to make to impress guests…

INGREDIENTS (serves 2):
2 x salmon fillets
1 x yellow pepper

2 tbsp. soy sauce
1 x tsp sesame oil
1 x tsp honey
1/4 x tsp wasabi
2 x tsp sesame seeds

1 x courgette
1 x carrot
1 x tsp rice wine vinegar
1 x tsp sesame oil

1/2 x avocado
1 x tbsp. coconut milk
1 x small handful cashew nuts

Cut the salmon fillets and yellow pepper into chunks

Mix all the marinade ingredients in a bowl, add the salmon and pepper, and leave to marinade for at least an hour, or overnight if you can

Using a spiralizer, or cutting thinly, turn the courgette and carrot into long thin ribbons, or ‘noodles’

Toss the vegetable noodles together with the vinegar and sesame oil and leave to one side

Place the avocado, coconut milk and cashews in a blender and whizz until they form a smooth dip

Skewer the marinated salmon and pepper onto wooden sticks, and heat a tsp of coconut oil in a frying pan

Fry the skewers on a medium heat for about 2 minutes on each side, basting in a little more of the marinade as you turn

Just before they are cooked, sprinkle the sesame seeds over the skewers so they toast very lightly

Serve the veg noodles onto a plate with the salmon skewers on top, and the avocado dip on the side. Delicious!