Red Curry Salmon Kabobs

• 1 1/2 tablespoons Thai red curry paste
• 2 tablespoons canola oil
• 3 tablespoons fresh lime juice divided
• 1 tablespoon honey
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons fresh cilantro chopped, divided
• 1 1/2 pounds wild salmon thick, skin off, cut into 1-inch cubes
• 1/4 cup mayonnaise low-fat
• 1 tablespoon sambal oelek or Sriracha sauce

1. Soak 6 wooden skewers in water for 2 hours.
2. In a large bowl, mix the curry paste with oil, 2 tablespoons lime juice, honey, salt, pepper and 1 tablespoon cilantro. Add the salmon cubes and toss to coat. Marinate for 1/2 hour.
3. In a medium bowl, whisk together the mayonnaise, sambal oelek (or Sriracha sauce), remaining lime juice, remaining cilantro, and season with salt.
4. Heat stove-top grill pan or outdoor grill on medium-high heat.
5. Remove skewers from water. Thread the salmon onto 6 skewers, leaving 1/4 inch between the cubes. Grill over moderately high heat, turning carefully, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the spicy sauce.

red curry, canola oil, lime juice, honey, salt, pepper, fresh cilantro, salmon, mayonnaise, sambal oelek

Taken from www.yummly.com/recipe/Red-Curry-Salmon-Kabobs-1835669 (may not work)