Salmon Skewers with Dips
Tasty chunks of salmon in a teriyaki marinade with two delicious dips to choose from.
- Preparation Time15 mins
- Additional Time2 hours marinating
- Cooking Time20 mins
Nutrition per serving
- Energy205 Kcals
- Saturated Fat2.2g
- 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
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.