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.


Recipe for 24 tapas

For the salmon skewers

4 Unit(s)
Salmon steak
30 Ml
Sesame seeds
30 Ml
Black sesame seeds

For the glaze

30 Ml
30 Ml
Roasted sesame oil
60 Ml
Soy sauce

For the salad

1 Unit(s)
Fresh mango
0.50 Unit(s)
Chinese cabbage
1 Small
Red onion
10 Sprig(s)
Fresh cilantro
1 Unit(s)
  • Olive oil
  • Vegetable oil
  • Salt and pepper
Sesame salmon skewers, exotic salad with fresh cilantro

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.

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