Chilli, mint and coriander marinated wild Alaska pink salmon skewers


2 salmon fillets

Marinade one:
2 cloves garlic
3-4 cm piece of fresh ginger
2 x 15ml spoon vegetable oil
1/2 lime
¼ x 5ml spoon chilli powder
black pepper

Marinade two:
25g spinach
1 x handful fresh coriander
1 x handful fresh mint
1-2 Thai green chillies
Juice of 1/2 lime
1 x 15ml spoon vegetable oil
25g thick Greek yogurt
2 x 5ml spoon gram flour


30g butter
90ml milk
150g plain flour
¼ x 5ml spoon nigella seeds
½ x 5ml spoon fennel seed
1 x 15ml spoon vegetable oil

Red onion and tomato salad:

1 red onion (medium)
3 tomatoes
1 pinch Chaat masala powder, optional
½ lime
Black pepper, a few twists


Alaska Salmon:

1. Line a baking tray.
2. Prepare marinade one:
• peel the garlic and fresh ginger;
• zest and juice the lime;
• place all the marinade one ingredients into a blender and whizz until smooth.
3. Rub the marinade over the salmon, cover and leave in the fridge for 15-20 minutes.
4. Make marinade two:
• whizz the spinach, herbs, chillies, lime juice and vegetable oil in a blender until smooth;
• pour into a bowl and stir in the yogurt and gram flour.
5. Preheat the grill.
6. Remove the skin from the salmon, cut into 3-4cm cubes and coat with marinade two.
7. Carefully thread the salmon pieces onto skewers, making sure they are not pressed together too tightly.
8. Place the salmon on the baking tray and then place under a hot grill for approx. 8 mins minutes until they are cooked through and have taken on colour.

Top tips
• Serve with freshly made Flatbreads and Tomato and onion salad.
• If using wooden skewers, soak in cold water before use.


1. Melt the butter and add to the milk in a large bowl.
2. Add the flour, nigella seeds and fennel seeds and mix into a dough.
3. Turn the dough out onto a lightly floured work surface and knead for about 10 minutes.
4. Wrap the dough in cling film and set aside for 15-20 minutes.
5. Divide the dough into 2 and roll-out into ‘flatbreads’.
6. Heat the frying pan on the hob.
7. Brush the ‘flatbreads’ with a little oil and add to the pan - cook for 2 mins each side.

Top tip
• Keep the flat breads covered with foil or a tea towel to keep warm.

Red onion and tomato salad:

1. Peel and finely slice the red onion.
2. Half each tomato and cut each piece into thirds.
3. Juice the lime.
4. Lightly mix all the ingredients together and set aside until ready to serve.


This recipe is from the Fish in Schools Hero programme, which operates in the UK. The programme aims to ensure that every child gets a chance to prepare, cook and eat fish before they leave school and to train food teachers to be confident in preparing and cooking fish with local students. Supported by the Fishmongers’ Company’s Fisheries Charitable Trust, Fish in School Hero programme is managed by the Food Teachers Centre and their volunteer team throughout the UK.

The Alaska Seafood Marketing Institute (ASMI) is a key partner with the Food Teachers Centre on the Fish in Schools Hero programme, and has donated 20,000 portions of wild pink Alaska salmon to schools throughout the UK. This has enabled thousands of young people to prepare, cook and taste wild pink Alaska salmon.

The programme is supported by local heroes: fishmongers, fish-loving chefs and fish suppliers. For more information, please visit and follow #fishheroes on our social media:
Twitter: @HeroesFish @FoodTCentre
Instagram: @fish.heroes
Facebook: UKFishHeroes
LinkedIn: The Food Teachers Centre