2 large leeks, pale part only
16 bamboo skewers, soaked in water for at least 20 minutes
800g (1 lb 12 oz) skinless salmon fillets, cut into pieces 3cm (just over 1 inch) long and about 1.5cm (about 5/8 inch) thick
vegetable oil, for brushing
½ cup Marion’s Kitchen Classic Japanese Teriyaki Marinade (or try my homemade teriyaki sauce recipe)
finely sliced spring onion (scallions), to serve
There are no reviews yet. Be the first one to write one.