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
Nutrition (per serving)
- Calories
- 694 kcal
- Protein
- 38.6 g
- Carbohydrate
- 70.3 g
- of which sugars
- 9.7 g
- Fat
- 26.5 g
- of which saturates
- 5.5 g
- Fibre
- 3.7 g
- Salt
- 2.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the salmon into large chunks and toss with the teriyaki sauce. Thread onto skewers and marinate for 15 minutes.
- 2
Cook the jasmine rice according to packet instructions. Fluff with a fork and stir through the sesame seeds.
- 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
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
Serve the skewers over the sesame rice with the pickled slaw alongside.
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