Mini Bang-bang Salmon Kebabs

Ingredients

500 g salmon fillets, skin removed, cut into 2x 2 cm cubes (Available at a Woolworths Seafood Counter)
15 ml olive oil
5 ml garlic powder
5 ml onion powder
5 ml smoked paprika
3 ml salt
3 ml black pepper
60-80 ml mayonnaise
30 ml sweet chilli sauce
15 ml sriracha
5 ml honey
15 ml lime juice
3-4 pieces of lemongrass

Three Streams Smokehouse is proud to partner with Woolworths South Africa in the retail sector, supplying sustainably sourced and responsibly farmed Norwegian Salmon, Rainbow Trout, and a variety of other premium-quality seafood products.

As of 2024, we are honoured to not only supply Woolworths in the Deli, Frozen, and Primal categories but also to have taken over the management and supply of their Fresh Seafood Counters.

This partnership means that Three Streams Smokehouse now proudly supplies an extensive range of seafood products to Woolworths stores across the Western Cape, Gauteng, and KwaZulu-Natal regions.

Method

Preheat your air fryer or oven to 400 °F, or heat a skillet over medium-high heat.
Pat the salmon cubes dry and goat them with olive oil and then the dry seasoning mix.
Cut the lemon grass into mini kebab sticks and place a piece of the salmon on each of the kebab sticks.
Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a bowl until smooth.
Once your grill is ready, place the kebabs on the grill and brush frequently with the bang-bang sauce.
Cook until the kebabs have a golden brown colour.

Serve with cooked Jasmin rice and chopped chili

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