Salmon Teriyaki Skewers
May 29, 2015 | Serves 4
- 4 Salmon Fillets
- 3 Tablespoons of Tamari/Soy Sauce
- 2 Tablespoons of Red Wine Vinegar
- 2 Tablespoons of Honey
- 2 Cloves of Garlic
- 1 Tablespoon of Sesame Seeds
Salmon is a super fish- full of omega 3 fatty acids and protein and a great source of vitamins and minerals it’s one of the healthiest types of fish you can eat and amazing for your brain, heart and mood. I have it at least a few times a week and this is one of my favourite ways. The sauce is incredibly good, so I suggest doubling it and keeping half for extra when serving. The salmon is flakey and melts in the mouth and it’s such a satisfying dinner paired with some quinoa or a crunchy salad.
Combine the tamari, red wine vinegar, honey and garlic in a bowl.
Slice the skin from the salmon fillets and cut them into chunks.
Place the salmon in a dish and pour the sauce in on top. Cover and leave to marinate for up to 24 hours. If cooking straight away, make sure all sides are dipped generously in the sauce.
Spike the salmon chunks onto the skewers.
Heat a pan (or even better- barbecue!) on medium high heat and add a little coconut oil. When it’s hot add the skewers and drizzle on some leftover sauce.
Cook for about 4 minutes then flip, sprinkle with sesame seeds and cook for about another 4 minutes until brown and crispy on both sides.
I like to have mine with quinoa, spring onions and loads of extra sauce!