Today’s recipe is going to be a bit fishy… well, or let’s say there is fish involved. That probably sounds better ;) Today I got some delicious Salmon Skewers with Peanut Sauce and Vietnamese Noodle Salad. Does not happen too often here on the blog that you’re getting served something like that… even though I really like to eat fish ;) Maybe I should do more recipes with fish. I’m sure there are enough people out there who like some seafood recipes…. ;)
I have no problem admitting I am not an expert in preparing seafood. We have someone here at home that does not like any kind of seafood, so there are not many chances to prepare fish actually ;) If I really want to eat some fish, I have to prepare something only for me, myself and I. With salmon, this is usually not a problem because you can get salmon in small portions for one person only. When it comes to other types of fish this can be difficult because many fish are sold as a whole… too much for a single person. So I know how to prepare a nice salmon dish, tuna steaks, and other types of fish fillets but everything that is bigger… not so much. Hope that changes one day ;P
Anyway. So far I am happy with what I can do and happy with my salmon filets ;) I got a nice recipe for Salmon Tacos with Plums and Avocado here on the blog – maybe you saw that one already? One of my favorite fish dishes. Although these salmon skewers here are not bad either, of course ;) Especially in combination with the Vietnamese noodle salad a real nice treat!
The salmon is marinated in a mix of coconut milk, ginger, coriander, and turmeric. This gives the fish a great flavor and makes it yellow-ish. If you don’t like yellow salmon (I’m sure there are some people out there that prefer the pink color), you can leave out the turmeric and use some more cayenne pepper instead or maybe some chili powder if you like it hot. In combination with the sweet ‘n’ sour Vietnamese noodle salat and the peanut sauce, you will end up with a really nice and delicious dish – yellow-ish or pink-ish ;)
By the way, the lemon slices between the salmon are a bit “tricky” when it comes to grilling. I guess you can imagine that the lemon slices will soften when heated – this means they tend to fall off the skewers quite easily if you do not flip them very carefully. I made the skewers here in a griddle pan and had some problems, so if you got one of those grills that have two heating plates and got heat coming from below and above – this should work much better. The grilling time is shorter and you don’t have to flip the skewers… means the lemons stay where they are supposed to be. To avoid all of that you can also use thicker pieces of lemon (thick slices quartered) and go through the peel with the skewer instead of the flesh. That way nothing is moving at all ;P
For all fans of salmon dishes – here are some more recipes you might like (including the tacos):
INGREDIENTS / ZUTATEN
For the salmon:
18 oz. (500g) salmon filet (without skin), cut into cubes
3/4 cup (200ml) coconut milk
2 tsp. ginger, finely grated
1 tsp. ground coriander
1 tsp. ground turmeric
1 tsp. salt
1/4 tsp. cayenne pepper
2 organic lemons, sliced (optional)
vegetable oil for frying
For the peanut sauce:
3/4 cup (200ml) coconut milk
1/3 cup (80g) peanut butter
1 tsp. brown sugar
1 tbsp. lime juice
1-2 tsp. Sriracha sauce
some water, if needed
For the noodle salad:
2 carrots, peeled and julienned
1 cucumber, seeds removed and julienned
3.5 oz. (100g) fresh bean sprouts
7 oz. (200g) thin rice noodles (or glass noodles)
some chopped cilantro
For the dressing:
1/4 cup (60ml) rice wine vinegar
2 tbsp. fish sauce
2 tbsp. lime juice
1-2 tbsp. sugar
1 tsp. sesame oil
2 garlic cloves, minced
salt, pepper
some chili flakes
Für den Lachs:
500g Lachsfilet (ohne Haut), in Würfel geschnitten
200ml Kokosmilch
2 TL Ingwer, fein gerieben
1 TL Koriander, gemahlen
1 TL Kurkuma, gemahlen
1 TL Salz
1/4 TL Cayennepfeffer
2 Bio-Zitronen, in Scheiben (optional)
Pflanzenöl zum Anbraten
Für die Erdnusssauce:
200ml Kokosmilch
80g Erdnussbutter
1 TL brauner Zucker
1 EL Limettensaft
1-2 TL Sriracha Sauce
plus ggf. etwas Wasser
Für den Nudelsalat:
2 mittlere Karotten, geschält und gestiftelt
1 Gurke, Samen entfernt und gestiftelt
100g frische Bohnensprossen
200g dünne Reisnudeln (oder Glasnudeln)
etwas gehackter Koriander
Für das Dressing:
60ml Reisweinessig
2 EL Fischsoße
2 EL Limettensaft
1-2 EL Zucker
1 TL Sesamöl
2 Koblauchzehen, fein gehackt
Salz, Pfeffer
ein paar Chiliflocken
DIRECTIONS / ZUBEREITUNG
2. For the peanut sauce add the coconut milk, peanut butter, brown sugar, and lime juice to a small saucepan and heat up until the sauce is hot and got slightly darker in color. Remove from the heat, season with the sriracha sauce. Add some water if the sauce seems too thick. Let cool down.
3. For the salad peel the carrots and julienne finely. Wash and dry the cucumber. Remove the seeds and julienne finely as well. Add both together with the bean sprouts to a large bowl and mix to combine. Soak the rice noodles in hot water as directed on the package (about 5 minutes), then rinse with cold water and drain. Add the drained noodles and some chopped cilantro to the bowl and mix everything.
4. For the dressing mix the rice wine vinegar with fish sauce, lime juice, sugar, sesame oil, and minced garlic. Season with salt, pepper, and some chili flakes. Pour over the veggies and rice noodles and mix to combine. Set aside.
5. Remove the salmon from the marinating sauce, let drip off a bit, and then thread the pieces onto wooden skewers. You can alternate the salmon with lemon slices if you like (optional). Heat up a non-stick pan with some vegetable oil. Fry the salmon from all sides until cooked but still a bit pink (and glossy) in the center. Serve with salad and peanut sauce.
2. Für die Erdnusssauce die Kokosmilch, Erdnussbutter, braunen Zucker und Limettensaft in einen kleinen Topf geben und erhitzen, bis die Soße heiß ist und etwas dunkler geworden ist. Vom Herd nehmen und mit der Srirachasauce abschmecken. Falls die Soße zu dickflüssig wirkt, etwas Wasser unterrühren. Vom Herd ziehen und abkühlen lassen.
3. Für den Salat die Karotten schälen und in sehr feine Streifen schneiden. Die Gurke waschen, trocknen, dann die Samen entfernen und ebenfalls in feine Streifen schneiden. Beides zusammen mit den Bohnensprossen in einer Schüssel vermengen. Die Reisnudeln nach Packungsanleitung (etwa 5 Minuten) in heißem Wasser einweichen und dann mit kaltem Wasser abspülen und anschließend abtropfen lassen. Die abgetropften Nudeln mit dem gehackten Koriander mit in die Schüssel geben und vermischen.
4. Für das Dressing den Reisweinessig mit Fischsoße, Limettensaft, Zucker, Sesamöl und fein gehacktem Knoblauch verrühren. Mit Salz und Pfeffer abschmecken und nach Belieben noch ein paar Chiliflocken dazugeben. Über den Salat gießen und alles gut vermischen. Zur Seite stellen.
5. Den Lachs aus der Kokosmilchmarinade herausnehmen, etwas abtropfen lassen und dann die einzelnen Stücke auf Holzspieße aufspießen. Wer mag, kann noch jeweils eine Zitronenscheibe zwischen die Lachsstücke setzen (optional). Eine beschichtete Pfanne mit etwas Pflanzenöl erhitzen. Den Lachs von allen Seiten anbraten, bis er schön Farbe bekommen hat – in der Mitte darf der Lachs allerdings noch etwas rosa sein und glänzen. Zusammen mit dem Salat und der Erdnusssauce servieren.
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Here is a version of the recipe you can print easily.
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Salmon Skewers with Peanut Sauce and Vietnamese Noodle Salad
- Prep Time: 00:25
- Cook Time: 00:10
- Total Time: 01:00
- Yield: 4 1x
- Category: Lunch
- Cuisine: Asian
Description
The perfect summer dish – salmon skewers with peanut sauce and a delicious Vietnamese noodle salad. So good!
Ingredients
For the salmon:
18 oz. (500g) salmon filet (without skin), cut into cubes
3/4 cup (200ml) coconut milk
2 tsp. ginger, finely grated
1 tsp. ground coriander
1 tsp. ground turmeric
1 tsp. salt
1/4 tsp. cayenne pepper
2 organic lemons, sliced (optional)
vegetable oil for frying
For the peanut sauce:
3/4 cup (200ml) coconut milk
1/3 cup (80g) peanut butter
1 tsp. brown sugar
1 tbsp. lime juice
1–2 tsp. Sriracha sauce
some water, if needed
For the noodle salad:
2 carrots, peeled and julienned
1 cucumber, seeds removed and julienned
3.5 oz. (100g) fresh bean sprouts
7 oz. (200g) thin rice noodles (or glass noodles)
some chopped cilantro
For the dressing:
1/4 cup (60ml) rice wine vinegar
2 tbsp. fish sauce
2 tbsp. lime juice
1–2 tbsp. sugar
1 tsp. sesame oil
2 garlic cloves, minced
salt, pepper
some chili flakes
Instructions
1. Wash and pat dry the salmon, cut into small cubes. Mix the coconut milk, grated ginger, coriander, turmeric, salt, and cayenne pepper in a bowl until well combined. Add the salmon pieces and mix to coat evenly. Set aside for about 30 minutes to marinate.
2. For the peanut sauce add the coconut milk, peanut butter, brown sugar, and lime juice to a small saucepan and heat up until the sauce is hot and got slightly darker in color. Remove from the heat, season with the sriracha sauce. Add some water if the sauce seems too thick. Let cool down.
3. For the salad peel the carrots and julienne finely. Wash and dry the cucumber. Remove the seeds and julienne finely as well. Add both together with the bean sprouts to a large bowl and mix to combine. Soak the rice noodles in hot water as directed on the package (about 5 minutes), then rinse with cold water and drain. Add the drained noodles and some chopped cilantro to the bowl and mix everything.
4. For the dressing mix the rice wine vinegar with fish sauce, lime juice, sugar, sesame oil, and minced garlic. Season with salt, pepper, and some chili flakes. Pour over the veggies and rice noodles and mix to combine. Set aside.
5. Remove the salmon from the marinating sauce, let drip off a bit, and then thread the pieces onto wooden skewers. You can alternate the salmon with lemon slices if you like (optional). Heat up a non-stick pan with some vegetable oil. Fry the salmon from all sides until cooked but still a bit pink (and glossy) in the center. Serve with salad and peanut sauce.
Notes
Enjoy cooking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
love the recipes i got sucked in with cookie friday!!!!