Barbecue Grilled Salmon and Pineapple Kebabs



  • 2tbsp fish sauce

  • 100ml rice vinegar

  • 4tbsp sesame oil

  • 1 lime (finely grated zest and juice)


For the Kebab:

  • 900g salmon

  • 1/2 ripe pineapple, peeled

  • 100ml toasted sesame seeds



  • 50ml fish sauce

  • 100ml rice vinegar

  • 4tbsp sesame oil

  • 2 limes (finely grated zest and juice)

  • 1 pot chopped coriander



  • 1 iceberg lettuce

  • 1 peeled cucumber

  • 1 pot coriander

  • 1 mango

  • 500g Watermelon

  • 1/2 pineapple

  • 1 pot mint

  • 50ml toasted sesame seeds

  • salt and pepper to taste



Marinade and kebab:
Mix together all the ingedients for the marinade.  Cut the salmon and pineapple into cubes and thread them onto a skewer.. Generously brush the marinade onto the kebabs and leave to marinade for at least 2 hours.  Barbecue the kebabs carefully at a medium heat for approximately 1 minute on each side (all four sides).  Roll the kebabs in the toasted sesame seeds.



Mix together all the ingredients except for the coriander, which is added just before serving.  pour the dressing onto the salad and kebabs



Cut the iceberg lettuce into large pieces.  Also chop the mango, watermelon, cucumber and pineapple into large chunks and mix with the herbs.  Season with salt and pepper and add the toasted sesame seeds.  Top with the dressing just before serving



For a deliciously authentic taste try grilling over a charcoal barbecue.