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  • Salmon steak 480 g
  • Ginger, Gratedfresh peeld 19 g
  • Lime, zested 2 pc

Crunchy Slaw:

  • Carrots (diced)peeled, finely sliced and julienned 31 g
  • Cabbage, Redfinely sliced and julienned 88 g
  • Green peassugar snalps, julienned 90 g
  • Nuts, Almonds whole, toasted and halved 20 g
  • Mint (finely chopped) 3 g
  • Ginger, peeled and thinly slicedand julienned 5 g
  • Bean sprouts 15 g

Peanut Chili Aioli:

  • Peanut butter 35 g
  • Oil, Sesame 5 ml
  • Garlic, cloves, roasted and crushed 2 pc
  • Green chillies (chopped)fresh , fienly chopped 5 g

Coriander and Cumin Chutney:

Honey and Soy Reduction:

Cauliflower rice & grilled salmon skewers

  • Cauliflower (destemmed, finely chop in a food processor) 200 g
  • Coconut, whole, toasted and shaved 5 g
  • Lime, zested 1 pc
  1. Salmon:

    • Cut thesalmon into 24 small cubes, place3 pieces on8 mini skewers.
    • Make a marinade with the crushed ginger and 2 of the limes, zest and juice. Rub over salmon and allow to marinate for 10 minutes
  2. Crunchy Slaw:

    • Mix all the slaw ingredients together.
  3. Peanut Chili Aioli:

    • for the aioli ingredients, crush the garlic cloves, finely chop the green chili
    • Mix together theremaining ingredients Hellmann's Original Mayonnaise, sesame oil, peanut butter.
  4. Coriander and Cumin Chutney:

    • Mix the coriander and cumin chutney ingredients together.
  5. Honey and Soy Reduction:

    • In a pot, place the Knorr Honey and Soy Sauce in a pot and allow it to reduce by half
  6. Cauliflower rice & grilled salmon skewers

    • Dry toast the coconut shavings in a pan, remove and save to garnish the cauliflower rice
    • In the same pan fry the cauliflower rice
    • Lastly grill off the salmon skewers and assemble all elements onto a plate
    • Garnish with lime wedges
    • Makes 8 small skewers, suitable for 4 servings