Salmon Skewers with Chilli Lime Butter
125g butter, softened
½ t salt
½ t cracked black pepper
2 T tomato paste
3 green chillis, chopped
2 T lime zest, finely grated
1 T lime juice
6 kaffir lime leaves, finely chopped
800g boneless salmon pieces
Microgreens and lime wedges, to serve
- Preheat a char-grill pan or barbecue over medium heat. Place the butter, salt, pepper, tomato paste, chilli, lime rind and juice and kaffir lime leaves in a food processor and process until smooth.
- Thread the salmon onto skewers and rub with half the butter mixture. Cook the skewers for 2–3 minutes each side for medium rare or until cooked to your liking, brushing with the remaining butter while the salmon is cooking. Top with the micro herbs and serve with the lime wedges.
Recipe adapted from donnahay.com.au.