Summer days call for grilling everything. Who wants to heat up the kitchen when the barbecue can do the job… and a delicious job at that?
These salmon skewers are quick and delicious. Use our Teriyaki Cooking Sauce to marinate as well as to baste as you grill, and your meal will come out juicy and flavourful. The trick is to have a really well oiled grill so the salmon does not stick. We like threading lemon slices and green onion on the kebabs and then serve everything with cooked Jasmine rice, some crunchy cucumbers and colorful tomatoes. And if you feel like grilling extra lemon halves and whole green onions, those make yummy additions to your plate!
Directions
- Soak bamboo skewers for 30 minutes.
- Using two skewers per kebab, skewer salmon, interlaced with lemon slices and green onions.
- Place kebabs in shallow pan.
- Drizzle with teriyaki sauce and toss well.
- Marinate for 15 minutes.
- Preheat grill to medium heat (375°F).
- Oil grates really well and cook salmon skewers, gently turning every 2-3 minutes.
- Cook, brushing once with extra sauce, until salmon flakes easily and reaches internal temperature of 158°F.
- Serve with rice, tomatoes, cucumbers and extra sauce.
Ingredients
- 4 large bamboo skewers
- 400 g thick skinless salmon fillet cut into 2" cubes
- 3-4 tbsp Farm Boy™ Sweet Teriyaki Cooking Sauce (350 ml) plus more for serving
- 1 lemon sliced into thin rounds
- 2 thick green onions cut into 2" lengths
- 1 cup Farm Boy™ Jasmine Rice (750 g) 2 cups when cooked
- 2 Lebanese cucumber sliced
- Handful cherry tomatoes halved
- sesame seeds for garnish
