Teriyaki Gluten Free Salmon skewers with dips
By Kikkoman
Published on 26 April 2022
Tasty
chunks of salmon in a teriyaki marinade with two delicious dips to choose from.
Serve as an easy starter or part of a main meal with other dishes.Time and servings
30 minsTotal time
15 minsPrep time
15 minsCooking time
Ingredients
- 600 g of salmon, Skinless, boneless and cut into 24 cubes.
- 4 tbsp of mayonnaise, (for the chilli mayo dip)
- 50 ml of kikkoman gluten free teriyaki marinade
- 3 wedges of lime wedges, (to serve and 1/2 to juice)
- 1 handful of spring onion, sliced, to serve (optional)
- 8 whole of wood skewers
- 100 ml of kikkoman gluten free teriyaki marinade, (For the teriyaki dip)
- 2 tbsp of finely grated ginger
- 1 tbsp of chilli sauce, (for the chilli mayo dip)
- 0.5 tsp of wasabi paste
Method
Step 1
Place the salmon in a bowl and pour over the Gluten Free Teriyaki Marinade. Leave covered in the fridge to marinate for at least 2 hours. Soak 8 wooden skewers in water while the salmon marinates.Step 2
Make the sauces: mix 1 tbsp of the teriyaki sauce with the grated ginger and wasabi to make a paste, then gradually add the rest of the teriyaki sauce and finely stir in the lime juice. For the chilli mayo, spoon the mayo into a bowl, then swirl the chilli sauce through.Step 3
When you are ready to cook, thread 3 pieces of salmon onto each of the skewers. Heat a grill, griddle pan or BBQ and cook the salmon on each side for 3 minutes, or until cooked to your liking. Serve with the dips and wedges of lime to squeeze over and scatter with the spring onions, if liked.