Hot Salmon Teriyaki

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 373, total fat 21 G., saturated fats 1 G., proteins 29 G., carbohydrates 18 G., fiber 1 G., cholesterol 0 mg, sodium 4143 mg, sugar 15 G.

To quickly prepare Asian-style red fish, cut it into strips, thread each skewer lengthwise, and marinate briefly in teriyaki sauce. Grill the skewers on a grill pan (a regular frying pan will do) and serve sprinkled with sesame seeds. It's quick and delicious, and your guests will appreciate the beautiful and convenient presentation on sticks.

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:

1.5 cups teriyaki sauce, divided
1 cup of water
280 g of Chinook salmon fillet, cut into 30 g strips.
10 bamboo skewers, soaked in water for 30 minutes
2 tbsp. l. rapeseed oil
2 tablespoons sesame seeds
2 tablespoons chopped green onions

Ingredient Substitution Suggestions

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Recipes with similar ingredients: salmon, teriyaki sauce, green onions, sesame

Cooking the dish according to the recipe:

In a shallow frying pan, combine 1 cup teriyaki sauce with 1 cup water. Thread the chinook salmon onto soaked wooden skewers and marinate in the teriyaki mixture for 10 minutes.
Heat oil in a grill pan or nonstick skillet over medium-high heat. Grill the kebabs for 3 minutes per side for medium-rare or 5 minutes per side for well-done.