Ingredients
Preparation
- Cut the salmon fillet into 3 cm cubes.
- Mix olive oil with lime juice and finely chopped parsley in a bowl.
- Add the salmon cubes and leave to marinate for approx. 20 minutes.
- Soak the wooden skewers in water.
- Remove the salmon cubes from the marinade and thread onto wooden skewers.
- Cook the skewers on the barbecue for 3 minutes. Turn halfway through to keep them tender inside.
Sauce
- Finely chop the parsley, and peel and chop the shallots and garlic.
- Blanch tomato by cutting a cross on top, immerse in boiling water for a couple of minutes and then immediately place them into cold water. Remove the skin and seeds and cut in half.
- Combine the parsley, shallots, garlic and tomatoes in a bowl with the olive oil.
- Taste with salt and a good pinch of chili powder.
Serving
- Serve the skewers with the sauce and white rice.