Quick Sticky Salmon Skewers

4
Servings

10m
Prep Time

10m
Cook Time

20m
Ready In

Recipe: #37101

June 11, 2021

Categories: Dinner, Lunch, Fish, Salmon, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Broil, No Eggs more

recipe by:
ImPat

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recipe by:
ImPat

"From our weekday newspaper The West Australian. NOTE - full recipe title is Quick Sticky Salmon Skewers With Kale Slaw."

Original recipe yields 4 servings

Metric US

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Ingredients

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500 grams salmon fillets, cut into 3cm pieces
175 grams chicken teriyaki sauce, (1 packet KanTong sticky specified)
2 teaspoons ginger, finely grated

3 spring onions, cut into 3 cm lengths
400 grams kale coleslaw salad kit
Cooked rice vermicelli noodles, to serve

Nutritional

Serving Size: 1 (244.3 g)
Calories 404.5
Total Fat - 23.6 g
Saturated Fat - 6.3 g
Cholesterol - 122.7 mg
Sodium - 1136.8 mg
Total Carbohydrate - 11.6 g
Dietary Fiber - 0.3 g
Sugars - 0.3 g
Protein - 34.9 g
Calcium - 32 mg
Iron - 1.9 mg
Vitamin C - 2.4 mg
Thiamin - 0.7 mg

Step 1

Preheat a grill on medium-high and line a baking tray with foil.

Step 2

Combine the salmon, teriyaki sauce and ginger in a large bowl and toss to combine. Thread the salmon and spring onion evenly onto 12 soaked bamboo skewers and place the skewers on the lined tray.

Step 3

Cook the skewers under grill/broiler for 2 mins each side or until lightly charred and just cooked through and then remove from heat and transfer to a clean plate.

Step 4

Toss the coleslaw mix with the dressing from the packet and divide the coleslaw and vermicelli noodles evenly among serving plates and sprinkle with half the seed mix from the coleslaw packet and top the coleslaw with the salmon skewers and sprinkle with the remaining seed mix to serve.