Prep 20 mins
Cook 4 mins
This recipe is SO versatile. In it's original form I have served it as an appetizer, I have also adapted it and served it as a piece of salmon for an entree. I am happy to credit Chef Judy Wood with it, who says she originally got it from Hugh Carpenter! It comes from "Double Dishing - Calgary Women Entertain" as do the majority of recipes that I use regularly. I hope you enjoy it
- 18 bamboo skewers (6-inch)
- 12 ounces salmon fillets, skin removed (and no bones of course)
- 4 tablespoons oyster sauce
- 2 tablespoons orange juice concentrate
- 1 tablespoon soy sauce
- 1 clove garlic, minced or finely chopped
- 1 tablespoon fresh ginger, grated finely or microplaned
- 3 tablespoons chili paste (use less if you prefer less heat)
- 4 tablespoons honey
- 1 tablespoon sesame oil
- 2 -3 tablespoons toasted sesame seeds
- Soak the bamboo skewers for at least half an hour before using- you don't need them to catch fire under the grill!
- Slice the salmon into thin strips- I did mine about 1-inch wide by 7-8inches in length.
- Weave on to skewers (just like you would do with chicken) Combine the oyster sauce, orange concentrate, soy sauce, garlic, ginger, honey and sesame oil- make sure you stir this thoroughly, the honey needs to be well combined other wise you end up with a gloopy lump in the bowl!
- You can make this ahead if you prefer and keep chilled.
- Brush marinade onto salmon skewers and leave for 10 minutes or so, to allow flavours to absorb.
- Heat your grill to medium, and then grill salmon for 1- 2 minutes on each side (do watch them though- they don't need to be overcooked) Brush a final slick of marinade onto them as you remove them from the grill and sprinkle with the toasted sesame seeds.
- Serve, and enjoy!
- (now my mouth is watering!) (This recipe also works well using a piece of salmon to be served an an entree- serve with a noodle based salad with lots of Thai ingredients of your choice!).