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Salmon Yakitori
Salmon Yakitori is a modern Fusion recipe (based on a Japanese original) for a classic barbecue dish of salmon and baby leeks in a wine and soy sauce yakitori base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Salmon Yakitori.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Vegetable RecipesFusion RecipesFusion Recipes
Salmon Yakitori: Classic Fusion recipe for a barbecue dish of salmon cooked on a barbecue and basted with yakitori sauce served with baby leeks.
Ingredients:
350g thick salmon fillet
8 baby leeks
For the Yakitori Sauce:
5 tbsp light soy sauce
5 tbsp fish stock
2 tbsp caster sugar
5 tbsp dry white wine
3 tbsp sweet sherry
1 garlic clove, crushed
Method:
Skin the salmon then cut into 5cm chunks. Trim the leeks and cut into 5cm lengths.
Thread the salmon and leeks alternately onto 8 pre-soaked wooden or bamboo skewers (soak for 20 minutes in a bowl of water) then set on a plat and set aside to chill in the refrigerator until needed.
For the yakitori sauce, combine all the ingredients in a small pan. Heat gently, stirring constantly, until the sugar dissolves. Bring the mixture to a boil, reduce the heat and simmer gently for 2 minutes. Strain the sauce and set aside to cool.
Pour 1/3 of the sauce into a small dish and set aside to use later as a dipping sauce.
Brush the remaining sauce liberally over the kebabs and place on an oiled barbecue rack set over hot coals. Cook the kebabs for about 10 minutes, turning once but basting frequently with the left-over yakitori sauce.
Serve the kebabs with the reserved yakitori sauce as a dipping sauce.
