Sweet Chili Salmon Skewers
- 4 4 ounce Salmon filets Cut into chunks
- 1 pinch Salt and pepper
- 1 bunch Green onions Sliced into 1 to 2-inch pieces
- 1 cup Sweet chili sauce Plus extra for topping
- 1 tbsp Coconut oil
- 2 tbsp Fresh chopped cilantro
- 1 tbsp Toasted sesame seeds
- 2 Limes, sliced
Place the salmon in a bowl and season with salt and pepper, then cover with the sweet chili sauce, tossing well to coat. Take the chunks and skewer them with about 3 or 4 pieces of green onion in between (I did 4 to 5 salmon chunks per skewer), beginning and ending with the salmon. You can toss with a little more chili sauce if desired.
Heat a large skillet or grill pan over medium-high heat and add the coconut oil. Place the skewers in the skillet and cook until opaque and golden on all sides, about 1 to 2 minutes per side. Remove the salmon and place it on a plate. Drizzle it with the toasted sesame oil and cover with the cilantro and sesame seeds. Finish with a spritz of lime. Serve with lime wedges and extra chili sauce.