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© 2020 Ching He Huang. All rights reserved.

Sticky Soy Salmon Skewers

Serves : 1 - 4 Preparation 8 mins Cooking 10 mins Total 18

Nutrition facts: 239.00 calories 14.50g protein 17.40g carbs 14.70g sugars 12.50g fat 2.30g 2.10g fibre 468.00mg sodium

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

Sticky Soy Salmon Skewers

Serves : 1 - 4
Preparation time 8 Minutes
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

fish

Source from

Ching He Huang Web Site

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About the recipe

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.

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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