Salmon skewers with dips

5 1 ratings

Total time140 mins

20 minspreparation time

120 minsmarinating time

Tasty chunks of salmon marinated in teriyaki with two delicious dips to choose from. Serve as an easy starter or part of a main meal with other dishes.

Ingredients

8 portion(s)

600 g

skinless, boneless salmon, cut into 24 cubes

50 ml

Kikkoman Gluten free Teriyaki Marinade

Lime wedges, to serve

Spring onion, sliced, to serve (optional)

For the teriyaki dip:

100 ml

Kikkoman Gluten free Teriyaki Marinade

2 tsp

finely grated ginger

 ½ tsp

wasabi paste

Juice ½ lime

For the chilli mayo dip:

4 tbsp

light mayonnaise

1 tbsp

chilli sauce

Nutritional facts (per portion):857 kJ / 204 kcal

13.4 gFat

16.7 gProtein

3.6 gCarbohydrates

Preparation

Step 1

Place the salmon in a bowl and pour over the Gluten Free Teriyaki Marinade. Leave covered in the fridge to marinate for at least 2 hours. Soak 8 wooden skewers in water while the salmon marinates.

Step 2

Make the sauces: mix 1 tbsp of the teriyaki sauce with the grated ginger and wasabi to make a paste, then gradually add the rest of the teriyaki sauce and finely stir in the lime juice. For the chilli mayo, spoon the mayo into a bowl, then swirl the chilli sauce through.

Step 3

When you are ready to cook, thread 3 pieces of salmon onto each of the skewers. Heat a grill, griddle pan or BBQ and cook the salmon on each side for 3 minutes, or until cooked to your liking. Serve with the dips and wedges of lime to squeeze over and scatter with the spring onions, if liked.

Recipe-ID: 211

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