Teriyaki Salmon Skewers with Sesame Rice & Pickled Slaw

Ingredients

• 600 g salmon fillets, skinless
• 6 tbsp teriyaki sauce
• 300 g jasmine rice
• 2 tbsp sesame seeds
• 200 g white cabbage
• 2 carrot
• 3 tbsp rice wine vinegar
• 1 tbsp sesame oil

Method

1. 1

   Cut the salmon into large chunks and toss with the teriyaki sauce. Thread onto skewers and marinate for 15 minutes.

2. 2

   Cook the jasmine rice according to packet instructions. Fluff with a fork and stir through the sesame seeds.

3. 3

   Finely shred the cabbage and julienne the carrots. Toss with the rice wine vinegar, sesame oil, and a pinch of salt to make the slaw.

4. 4

   Heat a griddle pan or grill over high heat. Cook the salmon skewers for 2–3 minutes per side, brushing with any remaining marinade, until cooked through and sticky.

5. 5

   Serve the skewers over the sesame rice with the pickled slaw alongside.