Salmon skewers with coconut curry sauce

Salmon skewers with coconut curry sauce

  • Préparation

    Prep time: 15 minutes

  • Cuisson

    Cooking time: 16 minutes

  • Portions

    Servings: 4 servings




  • If the skewers used are bamboo, soak eight small ones in water about 30 minutes before cooking. 

  • When cooking, preheat barbecue on medium-high heat. 

  • Place salmon and bell pepper cubes on the skewers in alternation. Sprinkle skewers with salmon seasonings. 

  • On the hot, oiled barbecue grill, place the skewers. Close the lid and cook for 6 to 8 minutes, turning the skewers several times. 

  • In a saucepan, heat a little canola oil over medium heat. Cook the shallots for 1 minute. 

  • Add the red curry paste and cook for 30 seconds while stirring. 

  • Add the Haiku coconut milk and lime juice. Stir. Bring to a boil, then simmer for 8-10 minutes over low-medium heat until the consistency is smooth. 

  • Serve the salmon skewers with the sauce.