Add a zing
Thread the salmon with alternating cubes of fresh pineapple and grill as per recipe for a sweet and tangy flavour contrast.
Ingredients
400g salmon fillet
50ml Kikkoman Teriyaki Marinade
4 thin wooden skewers
2 bunches spring onions
1 tbsp Kikkoman Ponzu Soy Sauce
1 tbsp rice vinegar
25ml neutral oil eg sunflower or vegetable
Freshly ground black pepper
125g mayonnaise
1 tbsp wasabi paste
2 tsp Kikkoman Ponzu Soy Sauce
Method
- Cut salmon fillets into large cubes, and cover with Kikkoman Teriyaki. Cover with cling film and leave to marinade in the fridge for 30 mins. After marinating thread the salmon cubes onto skewers.
- Cut the spring onions into long, thin strips and place in a bowl. Mix Kikkoman Ponzu, rice vinegar and oil for a marinade, and pour over the spring onions. Season with pepper.
- Mix the mayonnaise with wasabi and Kikkoman Ponzu to taste.
- Grill the salmon skewers on a hot grill for 2-3 mins on each side or until cooked to your liking. Serve with the ponzu-marinated spring onions and wasabi mayo.
