Seafood is always an elegant option, so why not try these sticky salmon skewers for something beautiful and different? The earthy herbs are lovely with this salty fish, and delicate flavours are the perfect seasoning. Delicious for lunch or dinner.
Sticky salmon skewers
- 8 salmon portions, skinned
- 30ml (2 tbsp) honey
- 125ml (½ cup) soya sauce
- 10ml (2 tsp) sesame oil
- 15ml (1 tbsp) Ponzu
- juice of 1 lime
- sea salt and freshly ground black
- pepper, to taste
- 1 garlic clove, grated
- 7cm fresh ginger, grated
- bamboo skewers
- a selection of fresh microgreens
- wild rocket
- 200g mange tout, julienned
- 2 spring onions, sliced
- 3 Mediterranean cucumbers, sliced into ribbons
- 30ml (2 tbsp) white sesame seeds
- 30ml (2 tbsp) black sesame seeds
- fresh limes, cut into wedges
Cut the salmon into bite-size chunks.
Place all of the marinade ingredients in a large bowl and mix together. Place the salmon chunks in the marinade, coat the fish, cover the bowl with plastic wrap and refrigerate for 15 minutes.
Remove the salmon from the fridge and thread the chunks onto bamboo skewers.
Heat a griddle pan over medium-high heat and sear the salmon for 1 – 2 minutes on each side; don’t overcook it.
To serve, place the greens, rocket, mange tout, spring onions and cucumber on a large serving platter. Top with salmon skewers, sprinkle the salmon with sesame seeds and serve with fresh lime wedges.
To drink: A fruity rosé will match the oily salmon and sweet marinade.