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.