Serves 2 (makes 4 spears) 125g (4 ½ oz) wild Alaska salmon fillet, skinned 50g (2 oz) raw prawns, peeled 1 tsp root ginger, grated ½ tsp fresh lemongrass, finely chopped grated zest and juice of half a lime one handful fresh coriander, finely chopped 4 lemongrass spears For the dipping sauce: 5 tbsp dark soy sauce 1 ½ tsp chilli oil 1 tsp sesame oil 1 tsp sesame seeds grated zest and juice of ½ a lime 6 tbsp sesame seeds salt and freshly ground black pepper
· Place the wild Alaska salmon and raw prawns in a blender and blitz to a smooth paste · Add the ginger, finely chopped lemongrass, lime zest and juice, and coriander, and continue to blitz until combined. This mixture can now be left in the fridge until needed · To make the dipping sauce, simply combine all the ingredients and whisk together and refrigerate until needed · Pre-heat the oven to 230oC, 455oF, gas mark 8, for when you are ready to cook · Divide the salmon mixture into 4 equal portions. Take each portion of salmon in the hand and wrap around each of the lemongrass spears, leaving 3cm either end of the spear bare · Coat each salmon spear in sesame seeds to form an outer coating · To cook the salmon spears, heat an oiled griddle pan, or heavy-based frying pan and brown each side · and then transfer to a lightly greased baking sheet Cook in the oven for 6-7 minutes until golden brown, turning the spears every couple of minutes Cook’s tip: If you want to prepare in advance, make both the skewers and the dipping sauce, and refrigerate until needed Recipe from the Alaska Seafood Marketing Institute.