Tuesday, March 27, 2012

Salmon Teriyaki and Ginger Soy Dipping Sauce (Pam Thomas)

Makes 20 small for parties or 10-15 slightly larger skewers for dinner
350g salmon fillet (2.5 cm thick)
For Glaze
3 tbsp sake
3 tbsp mirin
5 tbsp shoyu (Japanese Soy Sauce)
1 ½ tbsp caster sugar
For Sauce
1 cm piece fresh ginger, finely chopped
2 spring onions, finely sliced
Juice of 2 limes
6 tbsp shoyu (Japanese Soy Sauce)
20 – 15 cm wooden skewers or chopsticks, pre-soaked in water
Cut salmon in 20 – 2.5cm cubes.
For glaze, place, sake, mirin, soy and sugar in a small pan. Bring to a boil over medium heat.  Simmer gently for 10 minutes until thick and syrupy.  Cool.
For sauce, whisk ginger, spring onions, lime and soy together.  Let sand at room temperature for 15 minutes to allow the flavours to blend. Toss salmon with cooked glaze in a non-metallic bowl to coat each piece well.  Leave to marinade at room temperature for 10 minutes.Thread 1 salmon cube on to 2 skewers or chopsticks.  
Preheat grill, Alternatively, pre-heat a ridged cast-iron griddle, grill pan or barbecue.  Grill salmon skewers until firm to touch, 2-3 minutes each side.  Serve hot or warm with ginger soy dipping sauce.

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