Ingredients
- 500 g (1 lb) Atlantic salmon (or ocean trout) fillet
- light olive oil
- flaked sea salt
Ginger lime mayonnaise
- 1 cup (250 g/8 oz) good quality mayonnaise
- ¼ cup (60 g/2 oz) plain yoghurt
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon finely grated lime rind
- 2 teaspoons lime juice
Method
1. Remove the skin from the salmon. Use kitchen tweezers to remove any bones from the fish, and then wrap the fish in plastic wrap and freeze it for 1 hour.
2. Soak small wooden satay sticks in cold water for 30 minutes (this will prevent them burning during cooking time). Preheat the grill. Cut the salmon fillets into 5 cm (2 inch) strips. Thread the strips loosely onto the satay sticks and place them on an oiled tray. Brush all over with oil and season, to taste, with the flaked salt and freshly ground black pepper. Grill for 2 minutes, taking care not to overcook. Serve with the Ginger Lime Mayonnaise as an accompaniment. Fresh lime slices, caper berries and sprigs of dill make an attractive garnish.
3. To make Ginger Lime Mayonnaise: Place the mayonnaise in a small bowl and stir until smooth. Add the yoghurt, grated ginger and lime rind, and the juice. Add salt and pepper, to taste and stir the mixture until blended thoroughly. Chill for at least 1 hour.
