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  • Salmon steak 480.0 g
  • Ginger, Gratedfresh peeld 19.0 g
  • Lime 2.0 pc

Crunchy Slaw:

  • Carrots (diced)peeled, finely sliced and julienned 31.0 g
  • Cabbage, Redfinely sliced and julienned 88.0 g
  • Green peassugar snalps, julienned 90.0 g
  • Nuts, Almonds whole, toasted and halved 20.0 g
  • Mint (finely chopped) 3.0 g
  • Ginger, peeled and thinly slicedand julienned 5.0 g
  • Bean sprouts 15.0 g

Peanut Chili Aioli:

Coriander and Cumin Chutney:

Honey and Soy Reduction:

Cauliflower rice & grilled salmon skewers

  • Cauliflower (destemmed, finely chop in a food processor) 200.0 g
  • Coconut, whole, toasted and shaved 5.0 g
  • Lime 1.0 pc

Flavorful salmon kebabs, served with Crunchy Slaw,Coconut Cauliflower Rice, and dipping pots of  Peanut Chili Aioli, Coriander and Cumin Chutney and Honey and Soy Reduction



  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