Teriyaki salmon kebabs
( MAKES 12 )
Photo by Babiche Martens
For these kebabs, make this simple teriyaki sauce ahead of time and keep in the fridge until needed. It is one of my favourite go-to sauces; perfect with salmon, it is also great with chicken, beef or vegetables. Serve with hot rice and a side of greens or salad. For pre-dinner drinks, you can make these as mini skewers.
|⅓ cup||Soy sauce, not dark|
|⅓ cup||Chicken stock|
|1 Tbsp||Fresh ginger, grated|
|½ tsp||Arrowroot, mixed with 1 Tbsp of water|
|600 g||Boneless salmon fillets, remove any pin bones|
|1 bowl||Cooked rice, for serving|
|1 sprinkle||Toasted sesame seeds, to garnish|
|1 small handful||Coriander leaves, to garnish|
- To make the teriyaki sauce, place the soy, chicken stock, mirin and ginger in a small pot. Bring to a simmer for 10 minutes until it just starts to thicken. Add the arrowroot and bring to the boil for 2 minutes. Set aside to cool.
- Cut the salmon into cubes. Place three cubes on each of 12 small skewers.
- Preheat a barbecue or frying pan to a medium heat. Cook the skewers for 2 or 3 minutes each side until golden. While they are hot, brush with a little of the warmed sauce.
- Serve hot with the remaining sauce on the side, rice, toasted sesame seeds, and a scattering of coriander.
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