Salmon, zucchini and asparagus skewers
Enjoy salmon on skewers this summer when entertaining friends. With a hint of teriyaki sauce, it’s a modern take on some Japanese classics.
2 medium, cut into ribbons
1 bunch(es), cut into 5cm lengths
480 g, cut into 3cm pieces
Marinade, Asian style
60 g, teriyaki marinade
Cooked brown rice
2 cup(s), warmed
- Preheat grill on high. Thread zucchini, asparagus and salmon, alternately, onto 12 small wooden skewers. Place on a baking tray. Lightly brush skewers with half the marinade. Grill, turning and brushing with remaining marinade halfway through, for 4 minutes or until salmon is just cooked through.
- Spoon rice among serving plates and top with skewers. Serve.
SERVING SUGGESTION: Steamed broccolini.TIPS: Soak skewers in cold water for 10 minutes before using to stop them burning during cooking. You can use skinless firm white fish fillets, such as blue-eye trevalla, instead of salmon.