Fresh salmon marinated in teriyaki sauce and grilled on a skewer with pineapple and spring onions.
BE PICTURED IN; CHARACTERIZED IN:
Now that BBQ season is officially here, I’ve been experimenting with teriyaki salmon skewers. Last night’s version of frozen salmon and canned pineapple got two thumbs up from the renters, but there were too many leftovers to convince me.
Tried again tonight, this time with fresh pineapple and very fresh salmon and as expected the salmon skewers were a thousand times better (mom agreed).
The trick to great salmon skewers is high heat (charcoal grill better than gas better than broiler), the freshest salmon available, and watching the grill (or broiler) like a hawk. Fish can go from perfect to overcooked in a minute.
Salmon Teriyaki Skewers with Pineapple
ingredients
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1/2 Cup soy sauce
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1/4 Cup Mirin rice wine or rice vinegar
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1/4 Cup Brown sugar
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2 tablespoon garlicchopped
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2 tablespoon fresh gingerchopped
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1/4 Cup green onionschopped
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2 tablespoon vegetable oil
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prize chili flakes
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1 lb salmon filletrinsed, cut into 1 to 1 1/2 inch cubes
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1 lb fresh pineapplecut into 1 to 1 1/2 inch pieces
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2 green onionscut into 1 inch segments
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8 bamboo skewers, soaked water for at least 20 minutes before use
method
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Make the Teriyaki Marinade:
In a medium bowl, mix soy sauce, mirin or rice vinegar, and brown sugar until sugar is completely dissolved. Add the fresh ginger, chopped green onions, chilli flakes and vegetable oil.
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Marinate the salmon and chill:
Place the diced salmon in the bowl and coat completely with the marinade. Cover and refrigerate for 1 to 2 hours.
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Simmer marinade:
Take the salmon out of the marinade. Pour the marinade into a small saucepan and bring to the boil, simmer for 10 minutes, set aside.
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Grill:
Thread salmon, pineapple and onion pieces onto skewers. If using a grill, prepare the grill for high, direct heat. Oil the grill grates. Place skewers on the grill. Cover. If using an oven grill, place on a rack on a grill pan so the salmon pieces are 6 inches from the element. Turn after 2 to 4 minutes. Baste with reserved marinade. Cook an additional 2 to 4 minutes, basting frequently, until the salmon is just cooked through.
Serve immediately.
| nutritional information (per serving) | |
|---|---|
| 460 | calories |
| 21g | Fat |
| 38g | carbohydrates |
| 29g | protein |
