Page 49 - CWA MAY-JUNE 2020-v2

SALMON SATAY WITH

PINEAPPLE RAISIN SALSA CHEF + RECIPE

By Chef Eric Neo| Serves 4

InterContinental Singapore

Spice Paste

500g salmon, sliced 1. In a food processor, add all ingredients and grind
4 lemongrass, shaved until smooth. Transfer the paste to a mixing bowl. Add in

Spice Paste sliced salmon and marinate for 1 hour.
1tsp coriander powder
1 lemongrass, white parts only
3 shallot, peeled
3 garlic clove, peeled
4tbsp cooking oil 2. Insert the shaved lemongrass into the sliced
1tsp chili powder salmon to form a skewer. Grill each skewer on each side for
1tsp turmeric powder 2 minutes.
2tsp Indonesian sweet soy sauce
1tsp oyster sauce
Pineapple Raisin Salsa
Pineapple Raisin Salsa
200g pineapple, diced
80g black & golden raisin
1 red onion, finely chopped 3. Mix all the ingredients in a mixing bowl and set
4 tomato, finely chopped aside to chill in the fridge for 30 minutes.
1 coriander stalk, finely chopped

Olive oil, to drizzle

4. Spread pineapple raisin salsa on a serving plate
and add salmon skewers. Serve immediately

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