Teriyaki Salmon Sticks with Bean Sprout Salad

cook 20 mins
  • 500 g (1 lb) skinless, boneless salmon fillet, cut into bite- sized pieces
  • 100 ml (3 1/2 fl oz) teriyaki marinade
  • 1 tablespoon sesame or vegetable oil, plus extra for greasing
  • 200 g (7 oz) bean sprouts
  • 2 carrots, peeled and coarsely grated
  • 2 spring onions, chopped
  • 3 tablespoons roughly chopped coriander
  • 1 tablespoon rice wine vinegar or white wine vinegar
  • Place the salmon in a bowl with three-quarters of the teriyaki marinade. Mix to coat and set aside for 10 minutes. Lightly grease a baking sheet.
  • Meanwhile, mix the bean sprouts, carrots, spring onions and coriander in a large bowl. Combine the remaining teriyaki marinade with the vegetable oil and vinegar in a small bowl to make a dressing.
  • Thread the salmon pieces on to 4 metal skewers and arrange on the greased baking sheet. Cook under a preheated grill for about 8 minutes, turning occasionally, until almost cooked through.
  • Toss the salad with the dressing and arrange on 4 plates, then serve with the hot salmon skewers.
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