Side Dishes Starters/Snacks Lunch/Dinner Salmon Teriyaki Sticks
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Ingredients
- 600g salmon fillet, cut into 2-3cm cubes
- 4 tbsp teriyaki sauce
- 320g tender stem broccoli
- 4 spring onions, finely sliced
- 1 tbsp sesame or mixed seeds
Nutrition
| Calories column | Fat column | Saturates column | Sugars column | Salt column | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
|
|
|
|
Method
-
Soak 8 short wooden skewers in cold water for at least 30 minutes. Preheat the grill to medium high.
-
Tip the salmon into a bowl, then pour half the teriyaki sauce over the top and toss to coat.
-
Slide the salmon cubes onto the soaked wooden skewers then transfer to a foil lined baking tray. Spoon a little of the remaining teriyaki sauce over the top.
-
Place under the grill for 3-4 minutes, then turn over and grill for another 3-4 minutes until cooked through. Spoon the last of the teriyaki sauce over the top.
-
Meanwhile, bring a pan of salted water to the boil. Add the broccoli and simmer for 3-5 minutes until just tender.
-
Drain and serve alongside the salmon skewers, with the spring onions and seeds scattered over the top.
