Marmalade & chilli glazed salmon skewers

Marmalade & chilli glazed salmon skewers

Ingredients

  • 500 - 600g salmon fillet (skinned & boned)
  • ¼ cup marmalade
  • Juice of 2 limes (about ¼ cup)
  • ¼ cup orange juice
  • 1 red chilli, halved and seeds removed
  • Sea salt & cracked pepper
  • 2 - 3 tablespoons olive oil
  • Fresh mint to garnish
These sweet, sticky salmon skewers are a match made in heaven with the tropical citrus and piney flavours of Emerson's Hazed & Confused, created with Riwaka, Simcoe and Mosaic hops. Makes approx 12 skewers

  1. Cut the salmon into bite sized pieces removing any dark grey flesh and set aside.
  2. Combine the marmalade, lime juice, orange juice and chilli and mix well
  3. Toss the salmon cubes with the marmalade mixture and marinate for at least 1 hour, then
    thread the cubes onto skewers.
  4. Heat a little oil in a flat pan and sear the salmon in batches over a medium heat until just coloured on all sides. Pour the remaining juice into the pan and little sizzle and start to caramelise.
  5. Plate the skewers and spoon over the glaze garnish with a sprinkle of fresh mint.
  6. You can swap out the salmon with white fish or pork - just adjust cooking times

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