INGREDIENTS

200 g fresh salmon (roughly 2 small salmon fillets)

1 tsp paprika

2 tbsp  extra virgin olive oil

Juice of 1/2 large lime

1 tsp coconut aminos

Pinch of cracked black pepper

Pinch of Pink Himalayan or sea salt

1 medium courgette

HERBY COCONUT YOGHURT

2 tbsp coconut yoghurt (Greek if you prefer)

Squeeze of  lemon (to taste)

1 -2  tbsp chopped fresh coriander

Pinch  of Pink Himalayan or sea salt

Pinch of  cracked black pepper

METHOD

• Remove the skin from the salmon. Carefully chop the salmon in to cubes about 2cm x 2cm.
• Mix 1 tbsp of olive oil, lime, paprika, coconut aminos, salt and pepper in a small bowl. Coat the salmon with the marinade and place in the fridge for an hour or ideally overnight. You don’t have to marinate but it really does enhance the flavour.
• Using a vegetable peeler, make lots of courgette ribbons.
• Prepare the yogurt dressing by simply mixing all the ingredients together in a small bowl.
• Thread the salmon onto metal skewers and intersperse with 3 – 4 courgette ribbons (simply fold them.) Alternate each salmon cube with courgette until you have about 3 of each per skewer.
• Coat a griddle pan with olive oil to prevent sticking. Baste each sosatie with the remaining 1 tbsp of olive oil and cook for about 2 – 3 minutes per side (about 10 minutes in total) until the salmon is cooked through. Alternatively, cook under the grill. Just make sure you turn a couple of times for even cooking.
• Serve with the herby coconut yoghurt dressing and a side salad of choice.

Source: Modern Food Stories