Shared recipe · Indonesian
Salmon satay kebabs with cucumber pickle and flatbreads
Serves 4 · 30 min cook
Lemongrass-ginger-chilli paste coats salmon kebabs, grilled hot and wrapped in warm flatbreads with a sharp cucumber pickle and garlicky Tenderstem.
Ingredients
Spices
- 0.5 tspBlack pepper
- 1 tspSea salt
Marinade
- 2 tbspCaster sugar
- 3 tbspDark soy sauce
- 30 gFresh ginger
- 4Garlic cloves
- 2Lemongrass stalks
- 2Red chillies
- 3 tbspVegetable oil
Side
- 1Cucumber
- 1Lemon
- 30 gSpring onions
Starch
- 8Plain flatbreads
Protein
- 600 gScottish salmon fillets
Veg
- 200 gTenderstem broccoli
Method
- 1Trim the tough outer layers from the lemongrass stalks and bash the tender cores; peel the ginger. Pound the lemongrass, ginger, 3 garlic cloves and 1 red chilli to a rough paste in a pestle and mortar with ½ tsp of the sea salt.
- 2Pat the scottish salmon fillets dry, remove the skin if still on, and cut into 3 cm chunks. Toss with the paste, 2 tbsp of the dark soy sauce, 1 tbsp of the caster sugar, the black pepper and 1 tbsp of the vegetable oil. Leave on the counter while you make the pickle.
- 3For the quick pickle, halve the cucumber lengthways, scrape out the seeds and slice thinly. Finely slice half the spring onions and the remaining red chilli. Toss with the juice of the lemon, the remaining 1 tbsp caster sugar and the remaining ½ tsp sea salt. Set aside to sharpen.
- 4Heat a grill pan or large non-stick frying pan over high heat until almost smoking. Thread the salmon onto metal skewers if you have them, or keep the chunks free. Add 1 tbsp vegetable oil, then cook the salmon 2–3 minutes per side until the edges are deep brown and the centres just opaque.
- 5Meanwhile, heat a wok or second frying pan over high heat with the remaining 1 tbsp vegetable oil. Crush the last garlic clove, add it with the Tenderstem broccoli and a splash of water, and stir-fry 3–4 minutes until bright green and just tender. Splash in the remaining 1 tbsp dark soy sauce and toss once.
- 6Warm the plain flatbreads in a dry pan for 30 seconds a side, or wrap in foil and heat in a low oven for 5 minutes.
- 7Taste the pickle and add a pinch more salt if it needs lift. Slice the remaining spring onions.
- 8Pile each warm flatbread with salmon satay, a tangle of cucumber pickle and the garlicky Tenderstem. Scatter spring onion and serve at once, two flatbreads per person.