Eric Neo | Executive Chef, InterContinental Singapore
I was inspired by my love for satay to create this dish. Instead of the usual rendition, which features peanut sauce, cucumber and onions, I’ve chosen to give it a twist by serving the salmon skewers with a refreshing and fruity California Raisin and pineapple salsa.
Grind spice paste ingredients in a food processor, adding a little water if needed.
Marinate salmon pieces with spice paste for at least 1 hour, then thread onto lemongrass skewers and grill at 70°C for 1 to 2 minutes on each side.
Mix all ingredients for the California Raisin and pineapple salsa. Chill before serving.
Place grilled salmon skewers in criss-cross fashion on a plate and spoon chilled salsa over them.