Salmon Yakatori

Salmon Yakatori
Ingredients:
  • 400g salmon fillet
  • 8 large bamboo skewers
  • 100g nojo sesame sauce
  • 150ml nojo orange poke sauce
  • 10g black sesame seeds

Method

  1. Slice the salmon across the fillet to make long slices then place them onto skewers
  2. Lay the skewers on a tray and pour over the sesame dressing and cover. Leave for 4 to 24hours
  3. In a sauce pan add the orange poke sauce and bring to a simmer and reduce by ½ then leave to cool
  4. Remove the salmon skewers from the marinade and then in a hot pan or under a grill sear, colour and cook the salmon ( will only take a few mins on each side)
  5. Once cooked brush with the reduced poke sauce and a sprinkle of sesame on both sides and serve

Recipe by Steve Walpole


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