4 tbsp sweet chili sauce - click here for recipe

juice 1 lime

4 x 140g/5oz skinless salmon fillet, cut into large chunks

oil, for drizzling

Serves - 4


Combine the sweet chili 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 chili sauce. Marinate for 20 mins.

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.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Thai salmon kebabs with sweet chili & lime dip