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Teriyaki Salmon Skewers |
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| Serves 4 - 6 |
Prep 20 mins |
Cooking 5 mins |
Easy |
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| Makes 26 |
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My rating |
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Ingredients |
For 4
1/2 lime, juiced
1tsp sesame oil
5 tbsp Japanese soy sauce
4 tbsp clear honey
500g salmon fillet, skinned & boned
black sesame seeds, to serve
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For 2
1/2 lime, juiced
1/2 tsp sesame oil
2.5 tbsp Japanese soy sauce
2 tbsp clear honey
500g salmon fillet, skinned & boned
black sesame seeds, to serve |
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Put the lime juice, sesame
oil, soy and honey in a large bowl and mix well.
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Cut the salmon into 26
for 4 (12 for 2) bite-size pieces and toss in the sauce.
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Heat the oven to 190C/ Fan
170C/ Gas 5. After 10 minutes, drain the salmon and
reserve the sauce, put on an oiled baking sheet and cook
in the oven for 5 minutes, or until cooked.
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Meanwhile, reduce the sauce in
a small pan over a low heat (be careful not to burn!) for about 3 mins or
until thickened and glossy.
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Remove the skewers from the
oven and brush or spoon the reduced sauce over each salmon
piece, along with a sprinkling of sesame seeds. Serve
immediately.
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DAILY
DINNERS 
