Prep 20 mins
Cook 4 mins
The sweet dark flavour of teriyaki is an ideal match for salmon. This is an easy appetizer, perfect to pick up and enjoy with a glass of sparkling wine. By using a centre cut of salmon your skewers will be equal in size and cook evenly. Let your wooden skewers soak in water for about 20 minutes to prevent flare-ups in the oven. From Food and Drink :)
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons rice vinegar
- 1 garlic clove, minced
- 1 salmon fillet, skinless, about 1 lb
- 1 green onion, finely chopped
- toasted sesame seeds (optional)
- Whisk together soy and hoisin sauces, vinegar and garlic in a bowl.
- Slice salmon fillet across the grain into thin strips. Add to soy mixture and let stand for 15 minutes, turning occasionally.
- Thread each salmon strip onto small metal or soaked wooden skewers. Place skewers on baking sheet and broil, turning and basting with marinade once, for about 4 minutes or until golden and fish flakes easily when tested. Alternatively, cook skewers on oiled grill pan on grill.
- Before serving, sprinkle with green onion and sesame seeds, if using.
I thought this was okay personally. It was not what I have typically experienced as teriyaki, though it still was good. To be honest, if I made it again, it would just be for the family; its not something I would make for guests.
We love salmon, & this recipe was no exception! The combo of the salmon & sesame seeds is what made it for me, & I served the skewers on a bed of brown & wild rice! Thanks, much for a great keeper! [Tagged, made & reviewed as a PRESSIE in the Aus/NZ 12 Days of Christmas Recipe Swap]
I made this for Father's Day 2008. Followed the recipe exactly. We did add the green onions and the toasted sesame seeds, they really added to the look of the recipe. Very delicious and easy to make, definately a keeper!