Tag-Archive for » Skewers «
Ingredients
Peanut Butter Sauce
3 Scallions, finely chopped
1 1/2 Tablespoons fresh ginger, minced
1 Cup chunky peanut butter
3 Drops hot pepper sauce (optional)
3/4 Cup warm water
1/4 Cup soy sauce
1 1/2 Tablespoons sesame oil
Salmon
1 Tablespoon fresh ginger, minced
1/4 Cup soy sauce
1/2 Teaspoon hot pepper sauce (optional)
1/4 Cup orange juice
1 Tablespoon lemon juice, freshly squeezed
2 Scallions, finely chopped
2lbs Salmon fillets, about 1-in thick, cubed
Lime wedge (to garnish)
Method
Peanut Butter Sauce
1. In a large bowl mix scallions and ginger. Stir in peanut butter, hot pepper sauce if using, water, soy sauce and sesame oil. Taste for seasoning and adjust hot pepper sauce, if desired, to make sauce spicier. Stir until sauce is smooth.
Salmon
1. Line a rimmed baking sheet with foil. In a nonreactive bowl, combine ginger, soy sauce, hot pepper sauce, orange juice, lemon juice and scallions. Toss to mix. Add salmon and stir to make sure it’s well coated.
2. Thread 3-4 cubes salmon on each skewer and place on baking sheet. Pour any remaining marinade over salmon. (I threaded mine onto large metal skewers.)
3. Let salmon marinate while you heat the grill. Grill salmon 4-5 minutes on each side or until cooked through.
NOTE: Salmon may also be put under a broiler 4 inches from the heat source. Broil 4 minutes on each side.
Serve hot with lime wedges and Peanut Butter Sauce.
All photos taken by me unless otherwise stated.
Ingredients
250g Salmon (cutlets or steaks)(I had way more weight as I had the prawns and white fish fillets as well, so I had to up the marinade amounts.)
2 Bamboo skewers
2 Teaspoons poppy seeds
1 Tablespoon soy sauce
1 Tablespoon sake
1 Teaspoon Worcestershire sauce
3 Drops Tabasco sauce
1 Teaspoon ginger, crushed
1 Teaspoon garlic, crushed
1 Teaspoon sugar
Method
1.Cut salmon into cubes around 2-3cm (one inch) in size. Leave the skin on if desired but cur around the bones.
2. Combine all other ingredients (apart from skewers!) in a small bowl, add salmon pieces and gently mix.
3. Leave in refrigerator around an hour to marinate, lightly turning occasionally.
4. Carefully thread onto skewers and cook over BBQ or grill on low-medium temperature for 5-10 minutes turning occasionally until cooked.
All photos taken by me unless otherwise stated.