If the skewers used are bamboo, soak eight small ones in water about 30 minutes before cooking.
When cooking, preheat barbecue on medium-high heat.
Place salmon and bell pepper cubes on the skewers in alternation. Sprinkle skewers with salmon seasonings.
On the hot, oiled barbecue grill, place the skewers. Close the lid and cook for 6 to 8 minutes, turning the skewers several times.
In a saucepan, heat a little canola oil over medium heat. Cook the shallots for 1 minute.
Add the red curry paste and cook for 30 seconds while stirring.
Add the Haiku coconut milk and lime juice. Stir. Bring to a boil, then simmer for 8-10 minutes over low-medium heat until the consistency is smooth.
Serve the salmon skewers with the sauce.
Salmon skewers with coconut curry sauce
Prep time: 15 minutes
Cooking time: 16 minutes
Servings: 4 servings