Sesame crusted salmon sates with orange ginger |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 6 |
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This recipe is SO versatile. In it's original form I have served it as an appetizer, I have also adapted it and served it as a piece of salmon for an entree. It comes from Double Dishing - Calgary Women Entertain as do the majority of recipes that I use regularly. I hope you enjoy it. Ingredients:
18 bamboo skewers (6-inch) |
12 ounces salmon fillets, skin removed (and no bones of course) |
4 tablespoons oyster sauce |
2 tablespoons orange juice concentrate |
1 tablespoon soy sauce |
1 clove garlic, minced or finely chopped |
1 tablespoon fresh ginger, grated finely or microplaned |
3 tablespoons chili paste (use less if you prefer less heat) |
4 tablespoons honey |
1 tablespoon sesame oil |
2 -3 tablespoons toasted sesame seeds |
Directions:
1. Soak the bamboo skewers for at least half an hour before using- you don't need them to catch fire under the grill!
2. Slice the salmon into thin strips- I did mine about 1-inch wide by 7-8inches in length.
3. Weave on to skewers (just like you would do with chicken) Combine the oyster sauce, orange concentrate, soy sauce, garlic, ginger, honey and sesame oil- make sure you stir this thoroughly, the honey needs to be well combined other wise you end up with a gloopy lump in the bowl!
4. You can make this ahead if you prefer and keep chilled.
5. Brush marinade onto salmon skewers and leave for 10 minutes or so, to allow flavours to absorb.
6. Heat your grill to medium, and then grill salmon for 1- 2 minutes on each side (do watch them though- they don't need to be overcooked) Brush a final slick of marinade onto them as you remove them from the grill and sprinkle with the toasted sesame seeds.
7. Serve, and enjoy!
8. (now my mouth is watering!) (This recipe also works well using a piece of salmon to be served an an entree- serve with a noodle based salad with lots of Thai ingredients of your choice!).
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