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Salmon skewers with brown rice
Salmon skewers with brown rice
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 4 x 200g salmon fillet portions, skin and bones removed
  • 20.00 ml sesame oil
  • 82.50 ml salt-reduced teriyaki sauce
  • 100.00 gm brown rice
  • 12.00 gm toasted sesame seeds
  • 4 green onions, cut into 4cm lengths
  • 1 red capsicum, seeded and cut into 3cm pieces
  • cooking oil spray
Instructions:
  • Submerge bamboo skewers in water and let them rest for a minimum of 30 minutes.
  • Dice the salmon into 3cm cubes. Combine sesame oil, 1/4 cup of teriyaki sauce, and the salmon in a large bowl. Mix thoroughly to ensure even coating. Cover and refrigerate for 15 minutes.
  • While the rice is cooking as per the package instructions until it is tender, drain it and mix it with the remaining teriyaki sauce and sesame seeds. Cover and set aside.
  • Skewer the salmon, threading it with green onion and capsicum in between.
  • Preheat a spacious non-stick frying pan or barbecue hot plate over medium heat. Lightly coat the skewers with oil spray and cook until they are golden and cooked to your preference, working in batches if needed. Plate the skewers with the rice for a delicious presentation.

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