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Side Dishes

Salmon Skewers

Salmon kebabs in a sticky soy glaze are great for barbecues and make a welcome change from the usual bangers and burgers.

Serves 4

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • 100ml
    Soy sauce
  • 100g
    Caster sugar
  • 40ml
    Mirin
  • 30ml
    Sake
  • 6
    Spring onions, finely chopped
  • 2cm Piece
    Fresh root ginger, peeled, julienned
  • 4 x 150g
    Salmon fillets, cut into cubes
  • -
    Freshly cooked rice, to serve
  • Handful
    Flaked almonds, toasted

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  1. Heat the soy sauce, sugar, mirin, sake, spring onions and ginger in a saucepan until the mixture is boiling. Reduce the heat and simmer for 15 minutes.
  2. Meanwhile, preheat the grill to high.
  3. Strain the glaze mixture through a sieve into a bowl.
  4. Thread the salmon pieces onto skewers, leaving a space between each piece of salmon.
  5. Brush the glaze onto the salmon and grill for 3-4 minutes, or until the salmon is cooked through. Baste regularly with any remaining glaze mixture.
  6. Serve the salmon with rice and sprinkle over the flaked almonds.

Notes

Mirin is a sweetened sake or rice wine with a light syrupy texture, used in Japanese cooking. It gives a mild sweetness to sauces and dishes and is particularly good with grilled foods because the alcohol burns off during cooking, leaving just the sweet taste. If you can't find mirin, use sherry as an alternative.