Salmon tacos with lime dressing
Pack in the omega-3 with these barbecued salmon tacos served with avocado, tomato and lime yoghurt sauce. Kids will love assembling their own
BBQ sausages with smoky tomato sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 24 chipolata sausages
For the smoky tomato sauce
- 100g low-sugar ketchup
- 100g passata
- 100ml cider vinegar
- 100g light brown soft sugar
- 1 garlic clovecrushed
- 1 tsp chipotle paste
- 2 tbsp butter
You will need
- 8 wooden or metal skewers(if using wooden, soak in water for at least 15 mins first)
Nutrition: Per serving
- kcal511
- fat35g
- saturates14g
- carbs31g
- sugars22g
- fibre4g
- protein15g
- salt1.8g
Method
step 1
To make the sauce, combine the ingredients in a saucepan, then season. Bring to the boil and bubble for 3-4 mins until the sugar has completely dissolved and the sauce is glossy. Leave to cool. The sauce will keep in the fridge for up to two weeks or freeze for up to two months.
step 2
Heat the Ninja Woodfire to medium, setting the timer to 20 mins. Lay six of the sausages next to each other and push one stick through one end of all the sausages and the other stick through the other end, so the sausages look like a ladder (leave a gap between each sausage). Repeat with the other sausages in batches of six. Cook on the grill for 20 mins, flipping halfway. When they have 3 mins left, baste with 5 tbsp of the sauce.
step 3
Brush once more with the sauce before serving, and serve the rest of the sauce on the side for dipping.
