2 large leeks, pale part only
800g (1.76 lb) skinless salmon fillets, cut into pieces 3cm (1.2 inch) long and about 1.5cm (0.6 inch) thick
16 bamboo skewers, soaked in water for at least 20 minutes
½ cup Marion’s Kitchen Classic Japanese Teriyaki Marinade (go to where to buy to find a store)
vegetable oil, for brushing
finely sliced spring onion, to serve
For the skewers, slice through the leeks lengthways, but don’t cut all the way through. Peel off any outer layers that are old or tough. Then take each ‘sheet’ of leek and cut them into pieces 3cm long. Take a piece of leek and roll to form a cigar shape. Thread the leek onto a skewer. Then thread a piece of salmon onto the skewer. Follow with another piece of rolled leek and another piece of salmon. Repeat with remaining ingredients.
Heat a large non-stick frying pan or flat barbecue grill plate over medium heat. Brush the pan or grill with a little oil. Place salmon skewers onto the hot surface without overcrowding (cook in batches if necessary). Brush tops of the skewers with a generous amount of teriyaki sauce. Cook for 10 seconds then gently turn the skewers over and brush the other side with the sauce. Cook for another 10 seconds and then repeat until the fish pieces are a deep brown colour and the salmon is just cooked (I like mine medium through the centre). Transfer the skewers to a serving plate and wipe out the pan before cooking the next batch. Serve sprinkled with spring onion.
Tips & Tricks:
– Try to keep the salmon pieces a uniform size and thickness so they cook evenly.
– A non-stick pan or well-oiled barbecue flat plate is essential for this recipe so the fish doesn’t catch and break up while turning it in the sauce.