Teriyaki salmon kebabs

Babiche Martens

For these kebabs, make this simple teriyaki sauce ahead of time and keep in the fridge until needed. It is one of my favourite go-to sauces; perfect with salmon, it is also great with chicken, beef or vegetables. Serve with hot rice and a side of greens or salad. For pre-dinner drinks, you can make these as mini skewers.

Ingredients

⅓ cup	Soy sauce, not dark
⅓ cup	Chicken stock
⅓ cup	Mirin
1 Tbsp	Fresh ginger, grated
½ tsp	Arrowroot, mixed with 1 Tbsp of water
600 g	Boneless salmon fillets, remove any pin bones (Main)
1 bowl	Cooked rice, for serving
1 sprinkle	Toasted sesame seeds, to garnish
1 small handful	Coriander leaves, to garnish

Directions

1. To make the teriyaki sauce, place the soy, chicken stock, mirin and ginger in a small pot. Bring to a simmer for 10 minutes until it just starts to thicken. Add the arrowroot and bring to the boil for 2 minutes. Set aside to cool.
2. Cut the salmon into cubes. Place three cubes on each of 12 small skewers.
3. Preheat a barbecue or frying pan to a medium heat. Cook the skewers for 2 or 3 minutes each side until golden. While they are hot, brush with a little of the warmed sauce.
4. Serve hot with the remaining sauce on the side, rice, toasted sesame seeds, and a scattering of coriander.

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• Beef noodle salad
• Banana cake with caramel walnuts