Salmon Entertaining

Matt Moran's salmon skewers

Name: Matt Moran salmon skewers miso marmalade glaze recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 500g skinless salmon fillets, cut into 3cm pieces; 4 long green shallots, cut into 4cm batons; 80g white (shiro) miso; 1 tbs sesame oil; 40g orange marmalade; 1 tbs black sesame seeds, to serve; Lime wedges, to serve; 1 daikon, thinly sliced into rounds; 2 tbs caster sugar; 1/4 cup (60ml) rice wine vinegar

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Matt Moran Salmon Skewers with Miso & Marmalade Glaze — Ben Dearnley

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by Matt Moran

Chef and delicious. Produce Awards judge

Feb 08, 2022

These mouth-watering salmon skewers are perfect for celebrating with friends.

500g skinless salmon fillets, cut into 3cm pieces
4 long green shallots, cut into 4cm batons
80g white (shiro) miso
1 tbs sesame oil
40g orange marmalade
1 tbs black sesame seeds, to serve
Lime wedges, to serve

Pickled Daikon

1 daikon, thinly sliced into rounds
2 tbs caster sugar
1/4 cup (60ml) rice wine vinegar

Method

1.

For the pickled daikon, place daikon in a non-reactive bowl. Place sugar, vinegar and 1 cup (250ml) water in a small saucepan over medium heat and bring to a simmer. Cook for 3-4 minutes until sugar has dissolved. Cool slightly, then pour over daikon. Set aside.
2.

Thread a cube of salmon and a piece of shallot onto a skewer. Repeat with remaining salmon, shallot and skewers.
3.

Combine miso, sesame oil and marmalade in a small food processor and whiz until combined. Using a pastry brush, brush glaze over skewers on all sides and place onto a baking tray.
4.

Preheat barbecue or chargrill pan over medium-high heat. Grill skewers for 5-6 minutes, turning halfway, until the miso has caramelised. Scatter with sesame seeds and serve with pickled daikon and lime wedges.