Teriyaki salmon skewers

These salmon skewers are a surefire midweek dinner winner. The homemade teriyaki sauce gives the salmon a super-intense savoury flavour and deep, burnished colour.

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Hello everybody, I hope you're having an amazing day today. Hey everyone, it is Louise, suitable to our recipe site. Today, I'm gonna operate you how to make a distinctive dish, Teriyaki salmon skewers. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Teriyaki salmon skewers is one of the most favored of recent trending meals in the world. It's easy, it's quick, it tastes yummy. It's appreciated by millions daily. They are fine and they reveal wonderful. Teriyaki salmon skewers is something that I have loved my entire life.

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To begin later than this particular recipe, we have to prepare a few components. You can cook Teriyaki salmon skewers using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Teriyaki salmon skewers:

1. 1 large leek, trimmed, halved lengthways, cut into 5cm lengths, layers at odds on bad terms (see tips)
2. 500g skinless salmon fillets, cut into 2cm pieces
3. Vegetable oil, to grease
4. 60ml (1/4 cup) sake
5. 60ml (1/4 cup) mirin
6. 60ml (1/4 cup) soy sauce
7. 55g (1/4 cup, firmly packed) brown sugar
8. 85g (1⁄3 cup) Kewpie mayonnaise
9. 1 tbsp blithe lemon juice
10. 4 cups thinly shredded white cabbage
11. 1 nashi pear, thinly sliced
12. 4 green shallots, thinly sliced from corner to corner from corner to corner

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Steps to make Teriyaki salmon skewers:

1. Stack 2-3 layers of leek on the subject of following reference to top of each other other and roll into a cylinder. Thread the rolled leek onto one of 12 pre-soaked bamboo skewers. Thread a piece of salmon onto the skewer. Repeat bearing in mind unorthodox cylinder of leek and piece of salmon, and after that repeat adjacent more. Place re the subject of past reference to a plate. Repeat like fixed skewers, leek and salmon. Cover following plastic wrap and place in the fridge until required.
2. For the teriyaki sauce, place all the ingredients in a small saucepan higher than medium heat. Bring to the boil. edit heat to low. Simmer for 5 minutes or until thickened slightly. Reserve 2 tbs. Set aside.
3. For the nashi pear coleslaw, supplement up the mayonnaise and lemon juice in a large bowl. amass the cabbage, pear and shallot. Toss to combine. Season in imitation of pepper.
4. Heat a large non-stick frying pan or barbecue flat plate greater than medium heat. Brush next oil to grease. Place the salmon skewers in the pan (in batches, if necessary, to prevent overcrowding) or not far off from the barbecue. Brush the tops of the skewers generously as soon as teriyaki sauce. Cook for 20 seconds. Gently direction and brush in imitation of more in imitation of the sauce. Cook for 20 seconds. Repeat, turning and brushing in imitation of sauce, until the salmon is a deep, dark brown and just cooked through. advance next the coleslaw and reserved sauce.

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