Quick & Easy

Salmon skewers with lemon grass mayo

salmon skewers with lemon grass mayo


Lemon grass mayo
Salmon skewers


1.To make lemon grass mayo, combine lemon grass, coarsely chopped lime leaves, rind and juice in small saucepan. Bring to the boil; reduce heat, simmer, uncovered, until mixture is reduced to about 1 tablespoon. Strain mixture into small bowl, discard solids. Cool mixture 10 minutes, then stir in mayonnaise, buttermilk, finely sliced lime leaf and the water.
2.Meanwhile, halve fish fillets lengthways, thread onto eight bamboo skewers.
3.Cook fish, skin-side down, in heated oiled large frying pan until skin is crisp. Turn skewers, cook about 2 minutes.
4.Serve skewers topped with lemon grass mayo.

Soak bamboo skewers in water for at least an hour to prevent scorching during cooking. Yoghurt, cream or milk can be used instead of the buttermilk.


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