Salmon Entertaining

Teriyaki salmon skewers

Name: Teriyaki salmon skewers recipe
Yield: 4
Ingredients: 1 x 600 g salmon fillet, deboned, skin off and cut into 3 cm pieces; 600 g pineapple, cut into 3 cm pieces; 2 onions, cut into 2.5 cm wedges; 8 skewers, soaked in cold water for at least 20 minutes before using; Extra-virgin olive oil, for greasing; 125 ml (1/2 cup) coconut aminos; 125 ml (1/2 cup) tamari; 3 tablespoons coconut sugar; 2 tablespoons finely grated ginger; 1 red onion, grated; 1 tablespoon crushed garlic; 1/2 teaspoon dried chilli flakes; 2 tablespoons extra-virgin olive oil

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by Luke Hines

Oct 27, 2020

"When I was a kid I was addicted to all things teriyaki! At the time, Japanese restaurants were popping up everywhere and my go-to was teriyaki salmon, so here’s my take on it with a few healthy tweaks to the traditional teriyaki sauce," says Luke Hines. This is an edited extract from Barbecue This! by Luke Hines, published by Plum, RRP $39.99, photography by Mark Roper.

1 x 600 g salmon fillet, deboned, skin off and cut into 3 cm pieces
600 g pineapple, cut into 3 cm pieces
2 onions, cut into 2.5 cm wedges
8 bamboo skewers, soaked in cold water for at least 20 minutes before using
Extra-virgin olive oil, for greasing

Teriyaki marinade

125 ml (1/2 cup) coconut aminos
125 ml (1/2 cup) tamari
3 tablespoons coconut sugar
2 tablespoons finely grated ginger
1 red onion, grated
1 tablespoon crushed garlic
1/2 teaspoon dried chilli flakes
2 tablespoons extra-virgin olive oil

Method

1.

For the teriyaki marinade, place the coconut aminos, tamari and coconut sugar in a large bowl and mix until the sugar is completely dissolved. Add the remaining ingredients and mix well.
2.

Place the cubes of salmon in the bowl of marinade and gently mix to coat completely. Cover and place in the fridge to marinate for 1–2 hours.
3.

When ready to cook, remove the salmon from the bowl and transfer the remaining marinade to a small saucepan over high heat. Bring to the boil, then reduce the heat and simmer for 8–10 minutes or until slightly thickened. Remove from the heat and set aside.
4.

Preheat the barbecue grill to hot.
5.

Thread the salmon, pineapple and onion pieces onto the prepared skewers. Lightly oil the grill, then add the skewers and cook for 3–4 minutes. Baste with the reserved marinade, flip over and cook for a further 3–4 minutes, basting frequently, until the salmon is just cooked through (it will keep cooking when removed from the heat). Serve immediately.