Artichoke & lemon salad
Tom Kime's simple summer salad is perfect for outdoor entertaining, and involves the minimum of fuss
Thai salmon kebabs with sweet chilli & lime dip
- Preparation and cooking time
- Total time
- Ready in 30 mins
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 4 tbsp sweet chilli sauce
- juice 1 lime
- 4 x 140g/5oz skinless salmon fillet, cut into large chunks
- oil, for drizzling
Method
- STEP 1
Combine the sweet chilli sauce and lime juice in a bowl. Pour half the mixture into a bowl for serving. Thread the salmon onto 4 skewers and brush with the remaining chilli sauce. Marinate for 20 mins.
- STEP 2
Heat a griddle pan until very hot. Shake excess marinade from the kebabs, then drizzle with oil, season and griddle for 8 mins, turning occasionally until the salmon is opaque and comes away easily from the pan. Serve hot with the dipping sauce.
