Teriyaki Salmon Skewers

Name: Teriyaki Salmon Skewers
Yield: 2
Cuisine: Japanese
Ingredients: 1 x 180g piece salmon fillet, skin off, pin-boned; 5 green onions; 6 bamboo skewers; Vegetable oil, for brushing; Ichimi togarashi (Japanese chilli powder), for sprinkling (optional); 1 1/2 tablespoons sake; 1 1/2 tablespoons soy sauce; 1 1/2 tablespoons mirin; 2 teaspoons castor sugar

I love grilled salmon, especially when it’s basted with the salty-sweet-umami-rich sauce used on these teriyaki salmon skewers. The sauce can be made and skewers threaded ahead of time, so this is a great quick and easy dish for entertaining too. Serve it as a starter, or add steamed rice and a simple spinach salad (see video below) for an easy dinner. The sugar in the teriyaki sauce can leave some burnt residue on your barbecue or grill pan, so soak it promptly after cooking. Salmon, and the rich teriyaki marinade, pair well with a soft red wine such as It Wasn’t Me by The Half Full Wine Co.; I like it with a light chill.

Makes 6 pieces

Ingredients

1 x 180g piece salmon fillet, skin off, pin-boned
5 green onions
6 bamboo skewers
Vegetable oil, for brushing
Ichimi togarashi (Japanese chilli powder), for sprinkling (optional)

Teriyaki Sauce

1½ tablespoons sake
1½ tablespoons soy sauce
1½ tablespoons mirin
2 teaspoons castor sugar

Method

Make Teriyaki Sauce: combine all ingredients in a small saucepan, stirring until sugar dissolves. Bring to a simmer.
Remove from heat and set aside.
Cut salmon into 18 bite-sized cubes.
Cut 18 pieces of green onion about 3cm long.
Preheat a char-grill or barbecue plate over medium-high heat.
Meanwhile, starting with a piece of green onion and alternating, thread 3 pieces of green onion and 3 pieces of salmon onto each skewer.
Brush well with oil.
Cook skewers for a minute or so each side, basting well with the Teriyaki Sauce.
Serve teriyaki salmon skewers sprinkled with a little chilli if you like, and with remaining Teriyaki Sauce on the side.