Teriyaki Salmon Skewers with Charred Broccoli
Ingredients
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600g salmon, skinless, boneless
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4 spring onions
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Bamboo skewers
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1 tsp peanut or sunflower oil
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2 cloves garlic, minced
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1 Tbsp ginger, minced
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1 ½ Tbsp honey
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3 Tbsp soy sauce
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2 tsp cornflour mixed with ¼ cup water
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2 tsp sesame oil
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1 broccoli
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1 leek
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2 tsp toasted sesame seeds
Instructions
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Cut salmon into 3cm squares and spring onions into 3cm lengths, and thread onto skewers.
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Heat oil in a large pan over medium-high heat.
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Cook skewer for 1-2 minutes on each side until salmon is just cooked through and light golden, and spring onions are lightly charred (use fish slice to gently press down on skewers while cooking). Set aside.
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Mix honey, soy sauce and cornflour mixture together.
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Turn pan down to medium heat and add garlic and ginger. Fry for about 1 minute and then add sauce mixture.
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Bring pan to boil, stirring constantly, for 1-2 minutes until sauce has thickened. Turn off heat.
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Add salmon skewers back into pan, gently turning to lightly coat in sauce.
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Heat sesame oil in a wok or another pan. Add broccoli and leek and stir-fry for 5 minutes on high.
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Divide veges and skewers between four plates and sprinkle with sesame seeds. Spoon any left over teriyaki sauce over the meals.
Serves 3-4
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