This recipe is easy to make and really tasty! Try it out!


  • 600g skinless salmon fillets, cut into 3cm cubes (see note)
  • 2 tablespoons lime juice
  • 1 tablespoon peanut oil
  • 2 garlic cloves, crushed
  • 2 stalks lemongrass, trimmed, finely chopped
  • olive oil cooking spray
  • salad leaves, to serve
  • 1 medium (1kg) fresh coconut
  • 1 large (450g) mango, diced
  • 1 long red chilli, deseeded, thinly sliced
  • 1/3 cup firmly packed fresh mint leaves, torn
  • 2 tablespoons lime juice
  • 2 teaspoons brown sugar


  1. Combine salmon, lime juice, oil, garlic and lemongrass in a bowl. Cover and refrigerate for 30 minutes, if time permits.
  2. Make coconut mango salsa: Drain and break open coconut. Using a vegetable peeler, peel thin slices from coconut flesh. Combine coconut, mango, chilli, mint, lime juice and sugar in a bowl. Set aside.
  3. Spray a barbecue plate or chargrill with oil. Heat over high heat. Thread salmon onto skewers. Cook skewers for 1 to 2 minutes on both sides or until cooked to your liking. Serve with salsa and salad leaves.