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Salmon Skewers with California Raisin & Pineapple Salsa

Yields4 Servings

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.

Salmon Skewers with California Raisin & Pineapple Salsa

 50 g salmon, sliced (per piece)
SPICE PASTE
 5 g coriander powder
 1 stalk lemongrass, white part only
 3 shallots, peele
 3 cloves garlic, peeled
 60 ml cooking oil
 5 g chilli powder
 5 g turmeric powder
 10 ml kicap manis (Indonesian sweet soy sauce)
 5 ml oyster sauce
CALIFORNIA RAISIN & PINEAPPLE SALSA
 100 g California Golden & Natural Raisins
 100 g ripe pineapple, diced
 1 pc red onion, finely chopped
 4 pcs tomatoes, finely chopped
 1 stalk coriander, finely chopped
 30 ml olive oil
1

Grind spice paste ingredients in a food processor, adding a little water if needed.

2

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.

CALIFORNIA RAISIN & PINEAPPLE SALSA
3

Mix all ingredients for the California Raisin and pineapple salsa. Chill before serving.

To Assemble
4

Place grilled salmon skewers in criss-cross fashion on a plate and spoon chilled salsa over them.

Nutrition Facts

4 servings

Serving size