I think everyone has a fairly generic ‘Asian-style’ marinade tucked away somewhere in their repertoire. It’s no surprise as the base mixture of ginger, garlic and soy sauce is both versatile enough to pair with any protein and simple enough to be conjured up with next to no notice. It’s also a good starting point for a bit of culinary exploration. You could add other flavours like fish sauce, honey, oyster sauce or chilli to make even the most basic of dishes into something wonderful. Plus, it’s an easy and healthy way to make vegetarian or vegan guests feel welcome (if you take time to research the raw ingredients), as your meat-eating friends won’t feel like they’re missing out when you skip the fish, meat or fowl.
In this recipe I’ve kept the sauce/marinade fairly simple and used it to coat cubes of Salmon, before cooking them under the grill. I’m sure that if the weather wasn’t so awful at the moment that we could have cracked out the barbecue and gone al fresco too. Though as a word of caution – this is quite saucy and your grill could end up a little messy!
Salmon is a great carrier for this sort of sauce. The slightly sweet and sour note of the marinade combines well with the oily richness of the fish, though any meaty fish would work well here. Whatever you choose, trust me when I say that the end result will look and taste great.
You can serve it with a salad and bread, for example, if you wanted to make a light lunch. But here I’ve gone for a more substantial meal with a generous portion of stir-fried vegetables and noodles. I even used the remaining glaze as a sauce for the stir fry, rather than serving it alongside.
Asian Salmon Kebabs
- 3 tbsp Light Soy Sauce
- 2 tbsp Honey
- 1½ tsp Fish Sauce
- 1 tbsp Fresh Root Ginger grated
- 1 tbsp Rice Vinegar
- 3 cloves Garlic crushed
- 1 tsp Sesame Oil
- 250 g Salmon Fillets
- 1 Lime cut into thick slices
- Start by making the marinade – mix all of the ingredients together in a bowl and put to one side whilst you prepare the fish.
- Remove the skin from the Salmon fillets and cut into even sized chunks. Add the Salmon to the marinade then put in the fridge and allow the flavours to develop for 30-60 minutes.
- Heat the grill to a medium-high heat – brush the grill pan with a small amount of oil to stop the food sticking and line the pan with foil.
- Thread the Salmon chunks onto metal skewers, or soaked bamboo ones if you prefer. Put a slice of lime between each piece of fish. Brush the fish with the marinade, making sure each piece is well coated with the sauce. Put under the grill and cook for 5-7 minutes on each side (turning once) until the Salmon is opaque and cooked through.
- Meanwhile put the reserved marinade into a small saucepan over a medium heat and reduce into a thick sauce.
- When the Salmon is cooked you can either brush the kebabs with the reduced, warmed glaze or serve it alongside in a small bowl for dipping.