Mix soy sauce, vinegar, brown sugar, garlic and ginger together in a dish or mixing bowl
Remove salmon from packs, add to the marinade and toss to coat. Leave to marinate for at least 15 minutes (but up to 2 hours is fine)
Thread pieces of marinated salmon, pineapple and spring onion (2 pieces of spring onion at a time) onto each skewer. Set aside until ready to cook
Pour the leftover marinade into a small pot and boil for a few minutes until it has thickened. Remove from heat
Heat a drizzle of oil in a large fry pan on a high heat. Sear salmon skewers for 1 minute on each side (approx 4 minutes in total) until caramelised and salmon is just cooked through
To serve, drizzle skewers with the thickened marinade, sprinkle over chopped chilli and squeeze over a lime wedge. Serve with the hot rice and a green salad
Tip
It helps if you use a fish slice to gently, but firmly, press down on the skewers so that they make full contact with the surface of the fry pan.
Recipe thanks to New Zealand King Salmon
40 ml
soy sauce, reduced-salt
2 tbsp
rice vinegar
2 tbsp
brown sugar
2 tsp
fresh ginger, minced
2 cloves
garlic, minced
550 g
Regal King Salmon , skin removed
1/2
ripe pineapple, peeled, 3cm chunks
8
bamboo skewers, pre-soaked
4
spring onions, cut in chunks
canola oil
1
red chilli, finely chopped
1
lime, cut into wedges
2 cups
jasmine rice, cooked
Per serve
Energy
246kJ
Saturated Fat
6.1g
Total Carbohydrate
35.6g
Dietary Fibre
4.1g
Sodium
518mg
Method
Mix soy sauce, vinegar, brown sugar, garlic and ginger together in a dish or mixing bowl
Remove salmon from packs, add to the marinade and toss to coat. Leave to marinate for at least 15 minutes (but up to 2 hours is fine)
Thread pieces of marinated salmon, pineapple and spring onion (2 pieces of spring onion at a time) onto each skewer. Set aside until ready to cook
Pour the leftover marinade into a small pot and boil for a few minutes until it has thickened. Remove from heat
Heat a drizzle of oil in a large fry pan on a high heat. Sear salmon skewers for 1 minute on each side (approx 4 minutes in total) until caramelised and salmon is just cooked through
To serve, drizzle skewers with the thickened marinade, sprinkle over chopped chilli and squeeze over a lime wedge. Serve with the hot rice and a green salad
Tip
It helps if you use a fish slice to gently, but firmly, press down on the skewers so that they make full contact with the surface of the fry pan.
Recipe thanks to New Zealand King Salmon
Method
Mix soy sauce, vinegar, brown sugar, garlic and ginger together in a dish or mixing bowl
Remove salmon from packs, add to the marinade and toss to coat. Leave to marinate for at least 15 minutes (but up to 2 hours is fine)
Thread pieces of marinated salmon, pineapple and spring onion (2 pieces of spring onion at a time) onto each skewer. Set aside until ready to cook
Pour the leftover marinade into a small pot and boil for a few minutes until it has thickened. Remove from heat
Heat a drizzle of oil in a large fry pan on a high heat. Sear salmon skewers for 1 minute on each side (approx 4 minutes in total) until caramelised and salmon is just cooked through
To serve, drizzle skewers with the thickened marinade, sprinkle over chopped chilli and squeeze over a lime wedge. Serve with the hot rice and a green salad
Tip
It helps if you use a fish slice to gently, but firmly, press down on the skewers so that they make full contact with the surface of the fry pan.
