Salmon skewers with dips

Grilled cevapcici 27 of 43 Salmon fillet in orange sauce with mushroom cream sauce

Kikkoman Sauces 43

Category 39

Ingredient 32

Videos 0

World Cuisines 7

Specials 441

Gluten-free Teriyaki Marinade Marinades, Dressings & Dips Fish BBQ Summer

Preparation time: 20 mins

Marinating time: 2h

Calorific value (per portion): 857 kJ / 205 kcal

600g skinless, boneless salmon, cut into 24 cubes
50ml Kikkoman Gluten Free Teriyaki Marinade
Lime wedges, to serve
Spring onion, sliced, to serve (optional)

For the teriyaki dip

100ml Kikkoman Gluten Free Teriyaki Marinade
2 tsp finely grated ginger
½ tsp wasabi paste
Juice ½ lime

For the chilli mayo dip

4 tbsp light mayonnaise
1 tbsp chilli sauce

Preparation

Place the salmon in a bowl and pour over the Gluten Free Teriyaki Marinade. Leave covered in the fridge to marinate for at least 2 hours. Soak 8 wooden skewers in water while the salmon marinates.

Make the sauces: mix 1 tbsp of the teriyaki sauce with the grated ginger and wasabi to make a paste, then gradually add the rest of the teriyaki sauce and finely stir in the lime juice. For the chilli mayo, spoon the mayo into a bowl, then swirl the chilli sauce through.

When you are ready to cook, thread 3 pieces of salmon onto each of the skewers. Heat a grill, griddle pan or BBQ and cook the salmon on each side for 3 minutes, or until cooked to your liking. Serve with the dips and wedges of lime to squeeze over and scatter with the spring onions, if liked.