Tuna and salmon skewers with Thai salad
- Lactose Free
- Energy Kcal 274
- Carbohydrates g 10.5
- of which sugars g 9.5
- Protein g 16.6
- Fats g 18.4
- of which saturated fat g 3.43
- Fiber g 2.5
- Cholesterol mg 34
- Sodium mg 1184
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 10 min
- Serving: 4
- Cost: High
- Note + the marinating time
PRESENTATION
So here's the deal: Marinated tuna skewers and salmon skewers are the stars of any summer gathering. They bring bright color and, really, juicy bites to the table. These are Thai-inspired seafood skewers. And look, their unique flavor? It’s all about the zesty marinade with tangy and sweet notes. Each bite's different, in a good way.
Plus, the trick is a short cooking time. Just enough to keep the fish moist and soft, avoiding any dryness. Really important. Arranged on a platter, they not only look appealing—like, super appealing—but add an exotic twist to a regular grill party. People love them. No question. Especially paired with a crunchy, fresh Thai salad.
So, this bowl of bright mango, crunchy cashews, and crisp cucumber totally elevates the Thai salad alongside those golden, grilled fish skewers. And the lamb’s lettuce? It adds a soft bite. Tossed in a Thai-style dressing, it’s got a bit of sweetness, a hint of heat, and a citrus punch. Perfect combo.
This dish fits perfectly at laid-back gatherings. Folks just want to snack, chat and keep things light and fun. What makes these grilled fish skewers a hit is the quick prep—the marinade does most of the work. So, there's minimal fuss. And listen, with exotic flavors and a crisp salad, you’re getting something really really different from everyday summer grilling recipes.
These seafood skewers? Perfect as finger food or appetizers. Textures range from soft fish to crunchy nuts. Everyone keeps coming back for more. For sure. If you’re into easy Thai recipes that feel a bit special, these skewers with Thai salad are just the thing.
Whether you’re hosting a big party or a casual get-together, these dishes deliver a burst of flavors. Super super refreshing and satisfying. The combo of tuna skewers and salmon skewers with a bright Thai salad makes for a meal that's perfect for summer days. Seriously good. Like a tropical getaway at your own table.
INGREDIENTS
- Ingredients for the salmon skewers
- Salmon fillets 4.5 oz (130 g)
- Soy sauce 2 tbsp (30 g)
- Tabasco® ¼ tsp (1 g)
- Lime juice 1 tsp (5 g)
- Honey 1 ½ tsp (10 g)
- For the tuna skewers
- Tuna 4.5 oz (130 g) - steak
- Sesame oil ¾ tbsp (10 g)
- Soy sauce 2 tbsp (30 g)
- Ginger 0.6 tsp (3 g)
- Lemongrass 0.035 oz (1 g)
- For breading
- Sesame seeds 1 ½ tsp (5 g)
- Black sesame seeds 1 ¼ tsp (5 g)
- Poppy seeds 1 tsp (5 g)
- For the Thai salad
- Lamb's lettuce 4 cups (100 g)
- Carrots ¾ cup (80 g)
- Fresh chili pepper 1.1 oz (30 g)
- Cucumbers 0.7 cup (80 g)
- Mango ½ cup (100 g)
- Sesame oil 1 ½ tbsp (20 g)
- Cashews 0.7 oz (20 g)
- Fine salt to taste
How to prepare Tuna and salmon skewers with Thai salad
To prepare the tuna and salmon skewers with Thai salad, start with the salad: peel the carrot, then, using the vegetable peeler, cut very thin strips lengthwise 1. Then, without removing the peel, also make thin slices of cucumber 2. Finally, peel the mango 3
and cut it into rather thick slices 4; then move on to the fresh chili: remove the stem 5 and the inner seeds, then cut it into thin slices 6
Finally, chop the cashews 7. Now that you have all the ingredients, assemble the salad: in a serving plate, place the washed and dried lamb's lettuce 8, the thin carrot slices 9
and add the cucumber and the mango 10. When it's time to serve the salad, you can dress it with sesame oil 11 and the chopped cashews 12.
Proceed to the preparation of the skewers: remove any bones from the tuna steak, then cut it into strips and then into cubes about 1 cm thick 14. Pour the tuna into a large bowl and drizzle it with sesame oil 15
and soy sauce 16 and season with a grating of fresh ginger 17 and lemongrass 18.
Mix all the ingredients and make sure that all the cubes of tuna are immersed in the marinade, then cover the bowl with plastic wrap 19 and let it marinate in the fridge for about 2 hours. Meanwhile, focus on the salmon: use kitchen tweezers to remove any bones from the steak, then cut the salmon into strips and then into cubes about 1 cm thick 20. Place the cubes in a bowl and pour the soy sauce over them 21.
Then squeeze the juice of half a lime 22 and add it to the rest of the ingredients 23, along with the honey 23.
Finally, flavor the marinade with the Tabasco 25. Mix all the ingredients 26 and make sure that the salmon cubes are all immersed in the marinade; then cover with plastic wrap and let marinate in the fridge for about 2 hours. After the necessary time, pour the white and black sesame seeds together in a small bowl 27 and prepare the poppy seeds separately.
Take the tuna cubes and start making skewers, putting 4 cubes on each skewer 28. Roll it in the mix of white and black sesame seeds 29 and proceed this way until you run out of tuna cubes. Then move on to the salmon: skewer 4 salmon cubes on each skewer 30 and
and cover the salmon skewers with poppy seeds 31. Then turn on the heat under the grill and wait until it becomes red-hot, then cook your tuna and salmon skewers for just a few seconds on each side 32. Serve your tuna and salmon skewers hot or warm along with the Thai salad 33!