Salmon Yakitori

Ingredients

• spring onions
• green pepper
• 4 tbsp light soy sauce
• 3 tbsp sugar
• 2 tbsp sake or dry sherry
• 2 thin slice ginger
• 1 clove garlic

Instructions

1. Combine the soy sauce, sugar and sake or dry sherry in a pan. Crush the garlic and the ginger with the side of a wide bladed knife and add to the pan. Cut one spring onion into 4 cm lengths and then shred the pieces lengthwise and add to the mix. Bring to the boil and simmer for a few minutes until slightly thickened. Reserve a little as a dipping sauce for later and allow the remainder to cool.

Salmon kebabs:

1. Cut the salmon into evenly sized pieces about 3 cm cubed and mix with the cooled marinade. Place in the fridge to marinate for about thirty minutes. Cut the pepper into 3 cm squares.
2. Push the salmon onto the pre-soaked skewers and alternate the salmon pieces with a piece of green pepper. Keep the food towards the pointed end of the skewer so that not much skewer is showing and it has a long handle at the other end.
3. Make up a foil guard and place on the grill. Position the skewers so that the meat is over the heat and the skewers are over the guard, this will prevent the skewers burning.
4. Cook until the salmon is cooked about halfway through then turn and cook the other side. Baste with some of the marinade as you continue to turn and cook the salmon. Be careful not to overcook. The marinade will caramelise into a nice golden brown colour. Serve with a little of the marinade reserved earlier as a dip.

Salmon Fillets:

1. Place the fillets in a bowl or dish and cover with the marinade. Marinade for around thirty minutes. Cook skin-side down until skin is crispy then carefully turn the pieces over and cook for a minute or two on each side. Baste with the sauce while cooking. Re-heat the reserved sauce and pour over – decorate with some shredded spring onion.

See also:

Chicken Yakitori