Regal Teriyaki Salmon Skewers
Submitted by: Regal Salmon
- 3 tablespoons light (salt reduced) soy sauce
- 1/4 cup mirin
- 1/4 cup light (salt reduced) chicken stock
- 500g Regal Salmon Fillet, pin bones removed
- spring onion curls to garnish
- Combine the soy sauce, mirin and chicken stock in a small saucepan and simmer until reduced to a syrupy consistency. Set aside.
- Cut the salmon into long, thin strips approximately 5 mm thick and thread onto bamboo skewers to form a zigzag shape.
- Cook the skewers over a preheated barbeque or under a preheated grill for 1 to 2 minutes on each side.
- Drizzle the skewers with teriyaki sauce and garnish with spring onion curls.
- (To make spring onion curls, cut a spring onion into very fine slices. Place in icy cold water for a few minutes.)
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