BBQs are great. I prep the food and decorate as I would for any party, but once the guests arrive my work is done. My husband takes over the cooking and I can put my feet up.
Usually everything gets cooked from scratch on the BBQ, but I’ve found people get impatient waiting for each batch of food to cook. Also, I’m always very concerned with whether the food is properly cooked, we’d never forgive ourselves if a guest got food poisoning at one of our gatherings. My husband isn’t an idiot, He can tell raw chicken from cooked chicken, but when the sun starts going down and the beers have been flowing for a few hours, it’s easy to forget how long something has been cooking for.
So last time, I pre-cooked everything, apart from the burgers, an hour or so before our guests arrived and wrapped it all in tinfoil. Then, when someone wanted something, the husband just had to re-heat it on the BBQ for 10 mins or so. It worked a treat. No one went hungry, the husband didn’t get bored and I didn’t have to don an apron.
These Teriyaki Salmon Skewers went down really well, even better than the Jerk Chicken ones I made for the meat-eaters. They’re really easy to make and the marinade caramelises in places on the BBQ giving a lovely mixture of textures and flavours. If you’re not using a BBQ, just turn the heat up a little bit on the pan when you’re frying them to get the same effect.
If gluten is a concern, make sure the sauce you use is gluten free.
Ready in 45 mins (30 mins to marinade, 10 mins to cook, 5 mins to put together) – Makes 2 skewers.
- 3 tablespoons of Teriyaki marinade (or sauce with a tablespoon of olive oil mixed in
- The zest of one small lime
- The juice of one small lime
- 2 Skinless and boneless salmon fillets cut into chunks
- 1 Tablespoon of Sesame seeds
- 1 Tablespoon of olive oil
- Veg of your choosing (I used slices of courgette and peppers and whole closed cup mushrooms. But cherry tomatoes, onion slices and aubergines work well too)
- In a bowl, mix the marinade with the lime zest, juice and sesame seeds and add the salmon.
- Mix well ensuring the salmon is well coated in the marinade. Cover with clingfilm and leave for 30 mins. – Pic 1
- Meanwhile, Heat the olive oil in a pan over a medium heat and lightly fry off the veg. – Pic 2
- Remove the veg from the pan and set aside. Keep the pan on a medium heat and tip the salmon, marinade and all, into the pan and cook for 10 mins, turning the salmon over every so often to ensure it cooks evenly. – pic 3
- Remove from the heat and carefully skewer alternatively with veg once the salmon is just cooked through. – Pic 4 (If you are not going to re-heat on a BBQ, leave it for a few more mins until the sauce starts to caramelise then serve immediately.)
- Place the skewers onto a baking tray or plate and cover with tinfoil. Re-heat thoroughly before serving.
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