Salmon, zucchini and asparagus skewers

7
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
Enjoy salmon on skewers this summer when entertaining friends. With a hint of teriyaki sauce, it’s a modern take on some Japanese classics.

Ingredients

brown rice

1 cup(s), (200g)

zucchini

2 medium, cut into ribbons

asparagus

1 bunch(es), cut into 5cm lengths

skinless salmon fillet(s)

480 g, cut into 3cm pieces

Marinade, Asian style

80 g, (1/3 cup) teriyaki marinade

Instructions

  1. Cook rice in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  2. Meanwhile, 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.
  3. Spoon rice among serving plates and top with skewers. Serve.

Notes

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.

Start eating better than ever!