Teriyaki salmon skewers with pickled carrot and cucumber salad

Enjoy our teriyaki salmon skewers with pickled carrot and cucumber salad.

Prep time: 25 mins
Cooking time: 15 mins
  • ½ cup rice wine vinegar
  • 1 tbs fish sauce
  • 2 tbs honey
  • 1 cup water
  • 2 Lebanese cucumbers thinly sliced on the bias
  • 1 carrot sliced into thin matchsticks
  • 2 tbs tamari sauce
  • 500gms skinless salmon fillets, cut into 2x6 cm lengths
  • 1 tbs olive oil
  • 1 tbs toasted sesame seeds
  • Steamed brown rice and sliced spring onion to serve
  1. In a medium pot, add rice vinegar, fish sauce, 1 tbs honey and water and bring to the boil then remove from heat to create pickle liquid.
  2. Place cucumbers and carrot in a small bowl and cover with pickle liquid, set aside for 20 minutes then drain.
  3. Meanwhile in a large bowl add remaining honey, tamari and salmon and toss gently, ensuring to cover evenly, leave to marinate for 20 minutes.
  4. Once marinated, thread salmon pieces on to skewers, then, heat a large non-stick pan on a medium to high heat, add olive oil and place skewers in pan, turning every 2-3 mins to cook on all 4 sides.
  5. Plate skewers with pickle and sprinkle sesame seeds and sliced spring onion, serve with steamed brown rice if desired or fresh washed cos lettuce leaves.
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