Sticky Soy Salmon Skewers
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Sticky Soy Salmon Skewers
Recipe By Courtney Roulston
Ingredients
4 x 180 g skin-on Coles atlantic salmon portions (nice middle pieces all the same size)
1 tbs fresh ginger, grated
1/3 cup gluten free soy sauce
1 tbs mirin
2 tbs Coles honey or maple syrup
2 tsp sesame oil
2 tbs chives, finely chopped
1 lime to serve
Cooked using The Ziggy available at Barbeques Galore
Method
Slice the skin off the salmon and cut each salmon fillet into 3 even portions lengthways. Carefully thread the bamboo skewers along each salmon fillet to form a lollipop. Place the salmon pops onto a flat tray.
Mix together the ginger, soy, mirin, honey, and sesame oil and pour over the salmon on a flat tray to marinate, turning the salmon so each piece is coated evenly.
Heat a BBQ grill to medium-high and grill the salmon for 1 - 2 minutes each side, or until the marinade has some nice char marks and the salmon is just cooked through. It will continue to cook after taken off the heat, so slightly undercook them.
Place onto a serving platter and garnish with chives and serve with lime wedges.
