Teriyaki salmon skewers

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 440, total fat 21 G., saturated fats 4 G., proteins 28 G., carbohydrates 38 G., fiber 3 G., cholesterol 62 mg, sodium 1219 mg, sugar 18 G.

These marinated salmon skewers, with tender bell peppers and juicy pineapple, are inspired by the sweet and savory flavors of Pacific Rim cuisine, particularly Japanese and Hawaiian. One of the key ingredients is homemade teriyaki sauce, very similar to the classic version. Just enough to spread on the skewers and serve as a side dish. The skewers are sticky, glazed, and delicious. Perfect for summer!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup mirin
0.5 cups lightly salted soy sauce
1 tbsp. l. rice vinegar
2 cloves garlic, grated
3 tablespoons light brown sugar
450 g skinless salmon fillet, cut into 2.5 cm cubes.
2 tsp cornstarch
1 red bell pepper, seeded and cut into 2.5cm squares.
2.5 cups pineapple chunks (fresh or canned)
Vegetable oil to grease the grill pan
Sesame seeds for sprinkling
Chopped green onions for serving
Special equipment: 8 metal or wooden skewers, 30 cm long; grill pan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: salmon, soy sauce, rice vinegar, starch, sweet pepper, Pineapple, brown sugar

Cooking the dish according to the recipe:

In a large bowl, combine mirin, soy sauce, vinegar, garlic, and 1 tablespoon brown sugar. Pour 1/2 cup of the marinade into a small saucepan and set aside. Add the salmon to the bowl with the remaining marinade and toss to coat.
Cover and refrigerate for at least 30 minutes and up to 1 hour.

In a small bowl, combine the cornstarch with 1/4 cup water, then add the mixture to the marinade left in the pan along with the remaining 2 tablespoons brown sugar.
Bring to a boil and simmer until the mixture thickens to a glaze consistency, 4-5 minutes. You should have about 0.5 cups of sauce. Reserve half for serving and the other half for basting the kebabs.
Prepare eight metal skewers or soak eight wooden skewers in water for 30 minutes.
Meanwhile, place the bell peppers in a large microwave-safe bowl, then add a splash of water and a pinch of salt. Cover and microwave until softened, 1-2 minutes. Let cool.
Remove the fish from the marinade. Thread onto skewers, alternating with pineapple and bell pepper.
Heat a grill pan over medium-high heat. Lightly oil the pan. Grill the kebabs, turning occasionally and brushing with half of the remaining teriyaki sauce, until the salmon is opaque and the vegetables are tender, 7-9 minutes.
Transfer to a serving platter, sprinkle with sesame seeds and green onions and serve with the remaining teriyaki sauce.