This fresh combination of mango and salmon is perfect for a summer barbecue.

Prep time
45 mins
Cook time
20 mins

Ingredients for the Salmon Skewers:

  • 16 bamboo skewers
  • 700g salmon fillets
  • 1 lemon (thinly sliced)

For the Marinade:

  • 2 tbsp chopped fresh parsley
  • 2 tsp crushed garlic, or 2 cloves pressed
  • ½ tbsp Dijon mustard
  • 2 tbsp Community Co rice bran oil
  • Salt and pepper to season

For the Salsa:

  • 1 large, ripe mango
  • ½ large capsicum
  • ¼ cup coriander
  • ½ red onion
  • 1 avocado
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • Community Co salt and pepper to taste

How to make the Salmon Skewers:

  1. Fill a bowl with water and soak skewers for half an hour to prevent them from burning.
  2. Chop all vegetables and mango. For instructions on how to dice a mango, visit IGA Family’s Mango Paddock to Plate module. Toss salsa with olive oil, lime juice and salt and pepper.
  3. In a bowl, stir together all marinade ingredients.
  4. Divide the skewers into groups of two. Cube the salmon and thread 3 or 4 onto each pair of skewers so that each piece has 2 skewers through it. Top off each skewer with a slice of lemon.
  5. Brush the marinade over the salmon pieces and barbecue for 3 -4 minutes each side, or until the salmon is cooked through.
  6. Serve with the mango salsa.

Ingredients for the Potato Salad:

  • 700g roast or steamed potato
  • ½ cup Community Co greek yoghurt
  • Juice of ½ large lemon
  • ½ tsp Community Co salt and ½ tsp pepper
  • 2 tbsp fresh dill
  • 1 tbsp grainy mustard

How to make the Potato Salad:

  1. Chop potatoes into cubes.
  2. Combine all ingredients in a bowl.