Teriyaki Salmon Skewers

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Teriyaki Salmon Skewers

Recipe by Justine Schofield

pax icon 16 skewers   | time 25 minutes
 

Ingredients

  • ⅓ cup AYAM Oyster Sauce
  • 1 tbsp AYAM Light Soya Sauce
  • 1 tbsp dry sherry
  • 1 tsp rice wine vinegar
  • 500g salmon fillet, cut into 2.5cm cubes

Coconut Lime Dip:

  • 1 can AYAM Coconut Cream 270ml
  • 2 tbsp lime juice
  • 2 tbsp sugar
  • 1 tbsp AYAM Light Soya Sauce
  • 2 kaffir lime leaves, shredded
 

Method

Mixing:

  1. To begin, simply combine the oyster sauce, the soya sauce, the sherry and the vinegar in a bowl.
  2. Add the salmon cubes, cover and refrigerate the mix for at least 15 minutes. This will ensure all those lovely flavors get inside the salmon.

Sauteing:

  1. Thread salmon cubes onto toothpick.
  2. Make the coconut lime dip, simply combine the sauce ingredients (coconut cream, lime juice, sugar, light Soya Sauce and kaffir lime leaves) in a small saucepan and cook over medium heat for 5 minutes or until slightly thickened.
  3. Heat a non-stick frying pan over medium heat and cook the salmon cubes for plus or minus 4 minutes, to your taste. Turn the cubes occasionally.

Presentation:

  • Finally, serve the warm sauce with the warm salmon for dipping.
  • These salmon skewers are just wonderful for an evening snack with friends.