Cook these soy and ginger marinated salmon kebabs to medium–rare and you may never go back to lamb chops again.
750 g salmon fillet, skin removed
1 tbsp grated ginger
1 small red chilli, de-seeded and finely diced
1 tbsp kecap manis
60 ml soy sauce
60 ml peanut oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Dice salmon into 2 cm chunks. Mix remaining ingredients together. Pour over salmon chunks and marinate for 1 hour, turning once.
Drain salmon well and reserve remaining marinade for basting.
Thread salmon onto skewers. Place skewers on oiled barbecue plate. Cook for 3 minutes on each side, basting as required.