Salmon skewers
Salmon kebabs in a sticky soy glaze are great for barbecues and make a welcome change from the usual bangers and burgers.
Ingredients
For the glaze
- 100ml/3½fl oz soy sauce
- 100²µ/3½´Ç³ú caster sugar
- 40ml/1¼fl oz mirin
- 30ml/1fl oz sake
- 6 spring onions, finely chopped
- 2.5cm/1in piece fresh root ginger, peeled, julienned
- 4 x 150g/5¼oz salmon fillets, cut into cubes
- freshly cooked rice, to serve
- handful flaked almonds, toasted
Method
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.
Meanwhile, preheat the grill to high.
Strain the glaze mixture through a sieve into a bowl.
Thread the salmon pieces onto wooden skewers, leaving a space between each piece of salmon.
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.
Serve the salmon yakitori with rice and sprinkle over the flaked almonds.
