Salmon Yakitori Skewers

with Stir-fried Greens

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low-carb
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Instructions

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1 Marinate

Pre-heat the grill to high. Soak the bamboo skewers in water. Add the corn starchbarbecue saucesoy sauceshoney and rice vinegar to a bowl and mix well. Chop the salmon into 2-3 cm cubes and add to the bowl. Set aside.  

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2 Prep

Trim and cut the spring onions into 2-3cm chunks. Slice the zucchini into 1 cm disks. 

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3 Grill

Thread the salmon pieces onto skewers, with a piece of spring onion and zucchini in between each piece (see step photo). Make sure to spread the salmon out over the provided number of skewers. Place on a lined baking tray and cover with the remaining marinade. Grill for 8-10 min or until cooked through and starting to char. 

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4 Prep greens

Meanwhile, trim the pak choi and slice it in half, separating the white base from the green tops. Wash and roughly chop the spinach. Trim and slice the snow peas.

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5 Stir-fry

Heat a very large pan or wok over a medium high heat with a drizzle of oil. Add the spinachpak choisnow peas and any leftover spring onion. Stir-fry for 4 min. Remove from the heat, season with salt and add the sesame oil.

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6 Serve

Divide the stir-fried greens among plates and top with the salmon skewers. Brush the salmon with any leftover marinade from the tray. Garnish with the sesame seeds.

Tips for fussy eaters

Leave out the spring onion and remove the salmon from the skewers before serving. Serve with rice.

Pro tip

Marinate the salmon for up to 24 hours in advance for an even better flavour!

Yakitori are Japanese chicken skewers, traditionally made using portable charcoal grills. In this recipe, you'll make them with salmon and grill them in the oven.

Cooking Time: 30 min

Cals 615 · Prot 50 · Carbs 39 · Fat 32

Dairy-Free

Ingredients

Number of people

Salmon yakitori

Skinless salmon fillet 350 Grams
Bamboo skewers 6 Piece
Corn starch 10 Grams
Barbecue sauce 40 Grams
Soy sauce 20 ML
Sweet soy sauce 15 ML
Honey 15 Grams
Rice vinegar 15 ML
Spring onion 40 Grams
Small zucchini 2 Piece
Sesame seeds 10 Grams

Stir-fried greens

Baby pak choi 3 Piece
Spinach 200 Grams
Snow peas 150 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Sesame oil 15 ML

Yakitori are Japanese chicken skewers, traditionally made using portable charcoal grills. In this recipe, you'll make them with salmon and grill them in the oven.

Cooking Time: 30 min

Cals 615 · Prot 50 · Carbs 39 · Fat 32

Dairy-Free

Instructions

photo

1 Marinate

Pre-heat the grill to high. Soak the bamboo skewers in water. Add the corn starchbarbecue saucesoy sauceshoney and rice vinegar to a bowl and mix well. Chop the salmon into 2-3 cm cubes and add to the bowl. Set aside.  

photo

2 Prep

Trim and cut the spring onions into 2-3cm chunks. Slice the zucchini into 1 cm disks. 

photo

3 Grill

Thread the salmon pieces onto skewers, with a piece of spring onion and zucchini in between each piece (see step photo). Make sure to spread the salmon out over the provided number of skewers. Place on a lined baking tray and cover with the remaining marinade. Grill for 8-10 min or until cooked through and starting to char. 

photo

4 Prep greens

Meanwhile, trim the pak choi and slice it in half, separating the white base from the green tops. Wash and roughly chop the spinach. Trim and slice the snow peas.

photo

5 Stir-fry

Heat a very large pan or wok over a medium high heat with a drizzle of oil. Add the spinachpak choisnow peas and any leftover spring onion. Stir-fry for 4 min. Remove from the heat, season with salt and add the sesame oil.

photo

6 Serve

Divide the stir-fried greens among plates and top with the salmon skewers. Brush the salmon with any leftover marinade from the tray. Garnish with the sesame seeds.

Tips for fussy eaters

Leave out the spring onion and remove the salmon from the skewers before serving. Serve with rice.

Pro tip

Marinate the salmon for up to 24 hours in advance for an even better flavour!

Ingredients

Number of people

Salmon yakitori

Skinless salmon fillet 350 Grams
Bamboo skewers 6 Piece
Corn starch 10 Grams
Barbecue sauce 40 Grams
Soy sauce 20 ML
Sweet soy sauce 15 ML
Honey 15 Grams
Rice vinegar 15 ML
Spring onion 40 Grams
Small zucchini 2 Piece
Sesame seeds 10 Grams

Stir-fried greens

Baby pak choi 3 Piece
Spinach 200 Grams
Snow peas 150 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Sesame oil 15 ML
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