Salmon Skewers with Dips


Salmon Skewers with Dips

Tasty chunks of salmon in a teriyaki marinade with two delicious dips to choose from.

  • Serves4
  • Preparation Time15 mins
  • Additional Time2 hours marinating
  • Cooking Time20 mins

Nutrition per serving

  • Energy205 Kcals
  • Protein16.7g
  • Carbohydrates3.6g
  • Sugars3.2g
  • Fat13.4g
  • Saturated Fat2.2g
  • Salt2.3g

Ingredients

  • 600g skinless, boneless salmon, cut into 24 cubes
  • 50ml Kikkoman Gluten Free Teriyaki Marinade
  • Lime wedges, to serve
  • Spring onion, sliced, to serve (optional)
  • For the teriyaki dip
  • 100ml 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

Method

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.

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.

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.