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Japanese Teriyaki BBQ Salmon and Courgette Skewers

Ingredients

  • 4  Bamboo skewers, soaked in water
  • 400g  Fresh skinned and boned salmon fillets
  • 4   Courgettes
  • Lion Japanese Teriyaki BBQ Sauce

Method


1. Cut the salmon into 2 inch cubes
2. Slice the courgette thinly using a mandolin or vegetable peeler
3. Weave the courgette slices around the salmon onto the skewers, ensuring 5-6 pieces of salmon per skewers
4. Using a pastry brush, glaze the skewers with the Lion Japanese Teriyaki BBQ Sauce
5. Place  the skewers under to preheated grill/ salamander
6. Turn the skewers during cooking and continue to glaze with the Lion Japanese Teriyaki BBQ Sauce until cooked
7. Serve immediately.
 

AAK Foodservice (A Trading Division of AAK (UK) Limited)

Registered in England with Company Number 1585686 and VAT Number GB 475 4800 31

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