Recipe: Salmon Teriyaki Skewers
Know anyone who doesn’t like salmon? This is how to win them over! “The sauce is incredibly good, so I suggest doubling it and keeping half for extra when serving. If you’re not familiar with sushi vinegar, thank me later! My mom is Japanese so we always have a couple of bottles in the cupboard and although there is sugar in it, it’s fine in such small quantities and is so delicious (you can get it in any Asian market – I use Mizkan),” Indy Power of Little Green Spoon explains.
4 Salmon Fillets
3 Tablespoons of Soy Sauce/Tamari
2 Tablespoons of Sushi Vinegar
2 Tablespoons of Red Wine Vinegar
2 Tablespoons of Honey/Agave
2 Cloves of Garlic
1 Tablespoon of Sesame Seeds
Step 1: Combine the soy sauce, sushi vinegar, red wine vinegar, honey and garlic in a bowl.
Step 2: Slice the skin from the salmon fillets and cut them into chunks.
Step 3: Place the salmon in a dish and pour the sauce in on top. Cover and leave to marinate for up to 24 hours. If cooking straight away, make sure all sides are dipped generously in the sauce.
Step 4: Spike the salmon chunks onto the skewers.
Step 5: Heat a pan (or even better- barbeque!) on medium to high heat and add a little coconut oil. When it’s hot, add the skewers and drizzle over with some leftover sauce. Cook for about 4 minutes then flip and sprinkle with sesame seeds and cook for about another 4 minutes until brown and crispy on both sides. Serve with some fluffy quinoa and fresh spring onion.
For more healthy recipes, both sweet and savoury you can pre-order Indy’s new book, out September 1st (?22.99)
This recipe is Gluten Free & Dairy Free. For more healthy recipes, both sweet and savoury, check out www.thelittlegreenspoon.com and follow Indy on twitter @littlegspoon and Instagram @thelittlegreenspoon
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