BBQ Salmon Taka Tala with Australian mango chutney
Ingredients
1 bottle of Taka Tala Sauce and marinade 4 salmon fillets skinned 1 lime or lemon, cut into wedges 100g baby spinach leaves Beerenberg Australian mango chutney
Beerenberg Products
Taka Tala Sauce and marinade Australian Mango Chutney
Method
Soak the bamboo skewers in water for an hour or so to avoid burning. Combine the Taka Tala sauce and marinade in a bowl with the salmon cut into bite-sized chunks, coat well and set aside for 30 minutes or so. Heat the barbecue to medium, and oil well. Thread 3 chunks of salmon onto each skewer (see tip) and grill for 3 minutes or until lightly scorched. Turn and grill the other side very briefly or until done to your liking. Skewer a wedge of lime on each, and serve with the baby spinach and Australian mango chutney.
Story behind this recipe
Easy to prepare but also very tasty. I like it spicy and adore a good mango chutney so it makes sense to incorporate the both together.
Posted 31/12/2010 by Debbie Bilby
