Lyndey Milan's BBQ salmon skewers with crunchy slaw is a dish combining crunchy flavours and textures that pair nicely with a brightly flavoured white such as Riesling, Vermentino or Grüner Veltliner.
600g skinless pin-boned salmon fillets (King or Atlantic), cut into 2cm cubes
2 tablespoons dill, finely chopped
2 teaspoons sesame seeds
1 teaspoon ground cumin
¼ teaspoon chilli flakes (optional)
Salt and freshly ground black pepper
2-3 small lemons, very thinly sliced into rounds
Extra virgin olive oil to brush
¼ cup (70g) Greek-style yoghurt
1 tablespoon horseradish cream
½ tablespoon maple syrup or honey
½ small (300g) green cabbage, finely shredded
100g snow peas, blanched, cut in long strips
1/3 cup fresh mint leaves
60g toasted pistachios, roughly chopped
Recipe by Lyndey Milan
Photography by John Paul Urlzar
1. Soak 16 x 20 – 25 cm bamboo skewers in water or use metal skewers. Pre-heat barbeque to medium high.
2. For the slaw: whisk together yoghurt, horseradish and maple syrup in a medium bowl. Combine with remaining ingredients.
3. Combine salmon, dill, sesame seeds, cumin, chilli flakes, salt and pepper in a bowl. Thread four pieces of salmon alternatively with lemon slices folded in half, onto double skewers, beginning and ending with salmon. Repeat until you have 8 sets.
4. Brush the skewers liberally with oil and barbecue for two minutes side for pink flesh or cook another minute on each side or until cooked to your liking.
5. Serve 2 skewers per person, immediately with slaw.
Lyndey’s note: using double skewers makes it easier to handle and less likely salmon will swing around.
Riesling, Vermentino or Grüner Veltliner