Salmon Yakitori

Grilled salmon kebabs marinated in a sticky soy, ginger, and sake glaze, served with rice and toasted almonds.

Japanese Seafood Salmon High Protein Grill Gluten-Free Option

Estimated Nutrition

Calories

715.5

kcal / serving

2862 kcal total

Carbs

89.7g

per serving

358.8 g total

Fat

22.1g

per serving

88.2 g total

Protein

39.6g

per serving

158.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

CondimentsSauces

100

Soy Sauce

Mirin

GrainsCereals

400

Rice

cooked, to serve

Liquids

Sake

NutsSeeds

handful

Flaked Almonds

toasted

Seafood

600

Salmon Fillets

cut into cubes

Vegetables

piece

Spring Onions

finely chopped

2.5

Fresh Root Ginger

peeled and julienned

Method

Boil the soy sauce, sugar, mirin, sake, onions, and ginger in a saucepan.

Simmer the mixture for 15 minutes then preheat the grill to high.

Strain the glaze through a sieve into a clean bowl.

Thread the salmon cubes onto wooden skewers with spacing between pieces.

Brush the glaze onto the salmon and grill for 4 minutes until cooked.

Baste the fish regularly with the remaining glaze while cooking.

Serve the yakitori over rice and garnish with toasted almonds.