Teriyaki sauce is, IMO, one of Japan's great contributions to world cooking. It's so versatile - you can use it on any meat, vegetables, or as I use it here, on salmon. (Summer is beach barbecue time in Japan and this is a firm favourite, especially if you want something a little lighter over your charcoal than steak.)
Now you might be thinking, "teriyaki sauce? I've seen that on the shelf at my local supermarket..." and you would be right. You can buy ready made teriyaki sauce quite easily these days. But do you really want to use something stuffed full of hydrolisers, stabilisers and emulsifiers when you can make a fresh, additive free sauce really easily yourself? A really delicious teriyaki sauce is a cinch to prepare at home - it's also cheaper - and, if you want to make a large batch, you can keep it in the fridge for a week or two as well.
So, here's a great way to use teriyaki sauce - teriyaki salmon kebabs. Of course, you don't have to go to the beach to make this recipe - I actually made this under my grill in the kitchen! I used red bell peppers, onions and courgette along with the salmon but you could just as easily try out some other veggies.
If you want to try this recipe out you can find the written recipe just below and the Youtube tutorial by clicking Teriyaki `Salmon skewers or scroll to the bottom of the page. I've also popped the Teriyaki sauce tutorial in at the bottom of the page too.
Happy grilling! Kurumi XXXX.
If you want to try a different recipe using teriyaki sauce, why not try out my Pork stuffed Peppers recipe?
ingredients:
(2 servings = 4 skewers)
for the teriyaki sauce:
1.5 tbsp sugar
3 tbsp sake or cooking sake
3 tbsp soy sauce
3 tbsp mirin
2 salmon fillets
1/2 medium sized onion, peeled
1/2 medium sized red or any colour bell pepper
1/2 courgette
4 barbecue skewers (20 cm / 8 inch)
1 tbsp vegetable oil
a baking try and a sheet of aluminium foil
oven at 220 C / 430 F for 15 minutes
some green salad of your choice
First to make the teriyaki sauce, pour the sugar, sake, soy sauce and mirin into a small saucepan. Bring to the boil, then adjust the heat so that the sauce simmers for 3 minutes while stirring.
Once the sauce has begun to thicken a little, remove from the heat and set aside.
Cut each salmon fillet into 6 equal chunks. Place the chunks in a small bowl and marinade them with 1 tbsp of the teriyaki sauce. Leave for 20-30 minutes.
Meanwhile, cut the courgette and onion into 4 pieces each. Cut the bell pepper into 4-6 pieces depending on the size
Heat your oven to 220C / 430 F.
Now, it’s time to prepare your skewers. Push a piece of salmon, a piece of courgette, then another salmon onto your first skewer. Follow up with a segment of onion, another piece of salmon and a piece of bell pepper.
Repeat with the other skewers.
Cover your baking try with the aluminium foil and brush some vegetable oil over the surface.
Bake the skewers in the oven for 15 minutes.
Serve with some salad leaves and last, drizzle the teriyaki sauce over the salmon skewers.
Alternatively, for a more substantial meal, you can serve with rice if you prefer.
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