Sticky Soy Salmon Skewers

  1. Serves 1 - 4
  2. Preparation time 8 Minutes
  3. Cooking time 10 Minutes
per serving

Cals


239.00

Protein (g)


14.50

Carbs (g)


17.40

Sugars (g)


14.70

Fat (g)


12.50

Sat Fat (g)


2.30

Fibre (g)


2.10

Sodium (mg)


468.00

About the recipe

main courses

Easy and Simple Dish great for a Summer BBQ.

Ingredients
  • Organic salmon fillet 250g, de-skinned, chopped into 1-inch chunks
  • Baby courgettes 2, topped & tailed, sliced into 1 cm rounds
  • Sweet red pointed pepper 1, deseeded, sliced into 1-inch cube pieces
  • Red onion 1, peeled, halved, sliced into 1-inch pieces
  • Bamboo skewers 9-10 X 5, soaked in cold water for 5 minutes
For the marinade
  • Ginger 1 inch piece of fresh root, peeled and grated
  • Soft brown sugar 1 tablespoon
  • Low sodium light soy sauce 3 tablespoon
  • Mirin 3 tablespoon, sweet Japanese rice wine
  • Groundnut oil 1 tablespoon
To serve
  • Salad leaves small bag
  • Lime wedges 2, lemon wedges or

Steps

  • Prepare the Salmon fillets by removing the skin from the fillet (position the knife in the space between the skin and the fillet, place a finger holding the skin down onto the board, with the knife in the other hand, sliding it through the fillet, separating it). Remove the skin, and slice the fillet in half lengthways and then into 1-inch pieces.
  • Place the Salmon pieces into a small bowl, and grate a tablespoon of peeled fresh ginger root into the bowl. Add the soft brown sugar, low sodium light soy, and mirin and mix well. Then add a tablespoon of peanut oil and mix well (this will make sure the Salmon cooks and doesn
  • Meanwhile, prepare and slice all the vegetables (you can place them in a bowl and toss them in some olive oil, season with some salt and black pepper if you wish). Place some small mini bamboo skewers in some water; soak them well (this will help prevent them from burning when cooking the skewers on the griddle pan).
  • Pick up a skewer and skewer a piece of red pepper, then a Salmon fillet cube, followed by a couple of pieces of red onion, then another Salmon fillet cube, ending with a piece of courgette round. Repeat until all the ingredients have been skewered. (For vegetarians, you can substitute the Salmon with Firm Tofu, Tempeh pieces, or chunks of Portobello mushrooms).
  • Heat a griddle pan over medium heat. Then place the skewers onto the griddle and cook for 2 minutes on one side before turning them to cook for a further two minutes on the other side. Whilst cooking, use some of the reserved marinade for basting, this helps to add more flavour and keep the Salmon moist. Once cooked, gently remove the skewers and serve on a board with a side of mixed salad leaves and some lime wedges. Serve immediately with a few glasses of Rose. <br><br>Note - Serve the Salmon skewers with some salad leaves of your choice - dress with a few tablespoons of extra virgin olive oil, salt, black pepper and lemon juice.
Ingredients
  • Organic salmon fillet 250g, de-skinned, chopped into 1-inch chunks
  • Baby courgettes 2, topped & tailed, sliced into 1 cm rounds
  • Sweet red pointed pepper 1, deseeded, sliced into 1-inch cube pieces
  • Red onion 1, peeled, halved, sliced into 1-inch pieces
  • Bamboo skewers 9-10 X 5, soaked in cold water for 5 minutes
For the marinade
  • Ginger 1 inch piece of fresh root, peeled and grated
  • Soft brown sugar 1 tablespoon
  • Low sodium light soy sauce 3 tablespoon
  • Mirin 3 tablespoon, sweet Japanese rice wine
  • Groundnut oil 1 tablespoon
To serve
  • Salad leaves small bag
  • Lime wedges 2, lemon wedges or

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