Teriyaki salmon on sticks
The moment you put food on a pole, it changes. Somehow the whole experience becomes more relaxed, with less pressure
— which is always positive. These salmon sticks are great served with rice.
30g fresh ginger, peeled and finely grated
3 cloves garlic, finely sliced 4 Tbsp soy sauce
3 Tbsp maple syrup 2 Tbsp mirin
Great glug of olive oil 500g fresh salmon fillet 6 bamboo skewers
1 Put the garlic, ginger, soy sauce, maple syrup, mirin and olive oil in a medium- sized bowl and mix together to make the marinade.
1Slice the salmon to roughly 2cm squarish shapes, then set them in the bowl with the marinade. Stir the salmon around, making sure it’s submerged as much as you can. Cover the bowl and set it in the refrigerator for no less than 30 minutes and a maximum of approximately 12 hours, stirring every so often.
2When you are ready to cook the salmon, preheat the oven to 220°C and soak
6 bamboo skewers in water so they don’t burn off when you set them in the oven. Put the kebabs on an oven tray lined with baking paper, then set them in the oven.
•Cook for 4 minutes, then change the oven setting to grill and cook for another 3-4 minutes — this can give them a excellent colour.
•Your teriyaki salmon sticks are ready when the salmon ﬂakes should you stir it with a knife.