Artichoke & lemon salad
Tom Kime's simple summer salad is perfect for outdoor entertaining, and involves the minimum of fuss
Thai salmon kebabs with sweet chilli & lime dip
- Preparation and cooking time
- Total time
- Ready in 30 mins
- Easy
- Serves 4
Skip to ingredients
- 4 tbsp sweet chilli sauce
- juice 1 lime
- 4 x 140g/5oz skinless salmon filletcut into large chunks
- oilfor drizzling
Nutrition: per serving
- kcal291
- fat19g
- saturates4g
- carbs3g
- sugars2g
- fibre1g
- protein29g
- salt1.16glow
Method
step 1
Combine the sweet chilli 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 chilli sauce. Marinate for 20 mins.
step 2
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.
