Salmon Recipes
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Copyright
Nick Nairn |
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450 g (1 lb) salmon
fillet |
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For the Teriyaki Marinade |
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1 teaspoon caster sugar |
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1 tablespoon marin (Japanese rice wine for cooking)
or dry sherry |
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2 tablespoons light soy sauce (preferably
Kikkoman's) |
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1 tablespoon sunflower oil |
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1 teaspoon Dijon mustard |
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a squeeze of lime juice |
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2 tablespoons of runny honey, warmed |
Cooking Method
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1
Soak eight bamboo skewers in cold water for at least
30 minutes |
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2
Cut the salmon into long, thin strips, 2.5 cm (1
inch) wide and about 5mm (1/4 inch) thick. |
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3
Mix all the ingredients together, except for the
honey, and toss the salmon strips in it. Cover and
leave for 10 minutes to marinate. Heat a griddle pan
(or grill). |
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4
Thread the salmon on to the skewers in a zigzag
fashion. Brush the kebabs with a little extra oil
and griddle (or grill) for 1-2 minutes on each side.
Lift them off the griddle as they are done and brush
them with warm honey before serving |
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