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Sesame salmon skewers, exotic salad with fresh cilantro

APPETIZERS, Fish, Seafood & Shellfish

Skewers of Atlantic salmon with honey-soy glaze and sesame seeds, mango and minced Chinese cabbage salad with fresh coriander.

Note

You do not need a very ripe mango for this recipe since a green mango adds a little acidity, which is welcome in a salad.

Ingredients

Recipe for 24 tapas

For the salmon skewers

4 Unit(s)

Salmon steak

30 Ml

Sesame seeds

30 Ml

Black sesame seeds

For the glaze

30 Ml

Honey

30 Ml

Roasted sesame oil

60 Ml

Soy sauce

For the salad

1 Unit(s)

Fresh mango

0.50 Unit(s)

Chinese cabbage

1 Small

Red onion

10 Sprig(s)

Fresh cilantro

1 Unit(s)

Lime

Preparation time: 30 min

Preheat your four at 400 °F

General preparation

Remove the skin and cut each salmon fillet into 4 or 6 cubes for the tapas. Toast the sesame seeds in the oven for 4 minutes. Cut the mango into cubes. Chop the red onion and cabbage. Take the cilantro leaves out from the stem.
Salmon skewers preparation

Skewer the salmon cubes on a bamboo skewer. Quickly sear the skewers in a pan with a drizzle of vegetable oil. In a small bowl, mix the sesame oil, honey and soy sauce and brush the salmon skewers with this glaze. Finish cooking the skewers in the oven for 4 minutes. Brush the skewers again with the glaze and sprinkle with sesame seeds.
Salad preparation

Mix cabbage, red onion, mango, cilantro, lime juice and a drizzle of olive oil. Season with salt and pepper.
To serve
Put a little exotic salad with fresh coriander on your plate and place the skewers of salmon on top.