Go Back
–+ servings

Sweet Chili Salmon Skewers With Cucumber Ribbon Salad + Lime Ginger Dressing

These Sweet Chili Salmon Skewers are the perfect way to welcome the warm weather. Served over a refreshing cucumber salad & drizzled with lime + ginger dressing, it's what patio meal dreams are made of.
No ratings yet
Print
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes
Servings: 2
Author: Dana Sandonato

Ingredients

  • 2 6oz salmon fillets skin off

Salmon Marinade

  • 2 tsp liquid honey
  • 2 tsp sambal oelek
  • 2 tsp Kikkoman soy sauce
  • 2 tsp sesame oil
  • 2 tsp rice vinegar
  • 2 cloves of garlic minced

Lime + Ginger Dressing

  • 1/4 tsp lime zest packed
  • juice of 1/2 a lime
  • 1 TBSP sesame oil
  • 1 tsp white miso paste
  • 1/2 tsp freshly grated ginger
  • 1/2 tsp Kikkoman soy sauce
  • 1 tsp tahini see notes

Cucumber Ribbon Salad

  • 4-6 oz ribboned cucumbers (you can easily ribbon cucumbers with a vegetable peeler; ribbon until you reach the seeds, then start on another side)
  • 2 radishes thinly sliced (preferably with a mandolin)
  • 1 avocado cubed
  • microgreens
  • sugar snap peas
  • sesame seeds

Instructions

  • If you're using wooden skewers, soak them in water 30 minutes before grilling to prevent burning.
  • In a large bowl, thoroughly mix all of the salmon marinade ingredients together until well-blended. Set aside.
  • If your fillets aren't skinned, carefully remove the skin with a sharp knife by working the edge of the knife between the flesh and skin. Slowly and carefully work your way in until the knife is between the skin and flesh all the way across to the other end of the fillet. (You can also ask your fishmonger to skin your salmon for you.)
  • Cut each salmon fillet into six cubes, all measuring approx. 1" x 1".
  • Place the cubed salmon into the bowl with the marinade and, with a spoon, gently toss the salmon around to coat. Cover the bowl with plastic wrap or a lid, and refrigerate it for at least 30 minutes to an hour. (Unlike other meats, fish can become unpleasant if marinated for too long; when citrus is involved, it can actually "cook" the fish, which you want to avoid.)
  • In the meantime, you can prepare your lime + ginger dressing by mixing all of the ingredients into a bowl and whisking until well-blended.
  • Prepare your vegetables and fixin's for your salad; add 1-2 tsp of the lime + ginger dressing into it, and gently toss and plate the salad. Cucumber ribbons let you get fancy, so if you want, twirl and curl some of them while arranging them on the plate! Or, just plop the salad on there because seriously, it tastes the same either way.
  • Heat a grill to medium-high heat.
  • Cut yourself a sheet of tin foil that will fit all of your skewers; drizzle it with a bit of olive oil or coconut oil.
  • Once the grill is heated up, place the skewers onto the tin foil, and the tin foil onto the grill. Fish is super delicate, and I've basically decided that I'm done trying to cook it directly on a grill; tin foil and cedar planks are where its at, and you still get those sexy grill marks.
  • Cook the skewers for 4 minutes, then carefully flip them and cook for another 4 minutes. You want an internal temperature of 145 °F (62.8 °C).
  • When done, shut down the grill and carefully remove the tin foil and skewers from the grill (the tin foil shouldn't be hot).
  • Place skewers over cucumber salad, and drizzle the salmon with a tsp of the lime + ginger dressing.
  • Dig in!

Notes

This recipe can be made and enjoyed without the tahini, but I find that the tahini really completes the flavor and makes it richer.