Sesame salmon skewers, exotic salad with fresh cilantro
Appetizers, Fish, Seafood & Shellfish
Skewers of Atlantic salmon with honey-soy glaze and sesame seeds, mango and minced Chinese cabbage salad with fresh coriander.
IngredientsRecipe for 24 tapas
For the salmon skewers
For the glaze
For the salad
- Olive oil
- Vegetable oil
- Salt and pepper
Preparation time: 30 min
Preheat your four at 400 °F
- General preparation
Remove the skin and cut each salmon fillet into 4 or 6 cubes for the tapas. Toast the sesame seeds in the oven for 4 minutes. Cut the mango into cubes. Chop the red onion and cabbage. Take the cilantro leaves out from the stem.
- Salmon skewers preparation
Skewer the salmon cubes on a bamboo skewer. Quickly sear the skewers in a pan with a drizzle of vegetable oil. In a small bowl, mix the sesame oil, honey and soy sauce and brush the salmon skewers with this glaze. Finish cooking the skewers in the oven for 4 minutes. Brush the skewers again with the glaze and sprinkle with sesame seeds.
- Salad preparation
Mix cabbage, red onion, mango, cilantro, lime juice and a drizzle of olive oil. Season with salt and pepper.
- To serve Put a little exotic salad with fresh coriander on your plate and place the skewers of salmon on top.
You do not need a very ripe mango for this recipe since a green mango adds a little acidity, which is welcome in a salad.