Teriyaki salmon skewers with Ponzu marinated spring onions
Pretty pink salmon skewers with Ponzu marinated spring onions and a wasabi mayo. Enjoy as a starter course with flat bread or as part of a main course with rice and other vegetables.
- Preparation Time15 mins
- Additional Timeplus 30 minutes marinating
- Cooking Time10 mins
- 400 g salmon filet
- 50 ml Kikkoman Teriyaki Marinade
- 4 thin wooden skewers
Ponzu marinated spring onions:
- 2 bunches of spring onions
- 1 tbsp. Kikkoman Ponzu
- 1 tbsp. rice vinegar
- 25 ml neutral oil e.g sunflower or vegetable
- Freshly ground black pepper
- 125 g mayonnaise
- 1 tbsp. wasabi paste
- 2 tsp. Kikkoman Ponzu
Cut salmon fillets into large cubes, and cover with Kikkoman Teriyaki. Cover with cling film and leave to marinade in the fridge for 30 minutes. After marinating thread the salmon cubes onto skewers.
Cut the spring onions into thin, long strips and place in a bowl. Mix Kikkoman Ponzu, rice vinegar and oil for a marinade, and pour over the spring onions. Season with pepper.
Mix the mayonnaise with wasabi and Kikkoman Ponzu to taste.
Grill the salmon skewers on a hot grill for 2-3 minutes on each side or until cooked to your liking. Serve with the ponzu marinated spring onions, wasabi mayo and delicious bread.