SALMON RECIPES

 
   

Salmon Recipes

Cooking Salmon  
Salmon Spaghetti
Asian Grilled Salmon
Salmon Burgers
Peppered Salmon  
Manx Smoked Salmon
Salmon Teriyaki
Seared Salmon
Spicy Salmon Broth
Salmon Tagliatelle
Italian Poached Salmon
Grilled Salmon & Salsa
Marinated Salmon
Smoked Salmon Terrine
Poached Salmon Salad
Salmon & Ginger Salad
Salmon Fish Cakes
Smoked Salmon & Rice
Grilled Salmon & Salad
Salmon Flan
Salmon in Cream
Smoked Salmon Pate
Salmon Kedgeree
Salmon Fuseli
Garlic & Herb Salmon
Salmon en Croute
Salmon Sweet Potato
Salmon Tortilla Cones

 Copyright Nick Nairn

Salmon Teriyaki

serves 4         time 15 mins

   
   

Ingredients

450 g (1 lb) salmon fillet
For the Teriyaki Marinade
1 teaspoon caster sugar 
1 tablespoon marin (Japanese rice wine for cooking) or dry sherry
2 tablespoons light soy sauce (preferably Kikkoman's)
1 tablespoon sunflower oil
1 teaspoon Dijon mustard
a squeeze of lime juice
2 tablespoons of runny honey, warmed

 

Cooking Method

1 Soak eight bamboo skewers in cold water for at least 30 minutes
2 Cut the salmon into long, thin strips, 2.5 cm (1 inch) wide and about 5mm (1/4 inch) thick.
3 Mix all the ingredients together, except for the honey, and toss the salmon strips in it. Cover and leave for 10 minutes to marinate. Heat a griddle pan (or grill).
4 Thread the salmon on to the skewers in a zigzag fashion. Brush the kebabs with a little extra oil and griddle (or grill) for 1-2 minutes on each side. Lift them off the griddle as they are done and brush them with warm honey before serving

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