Barbecue teriyaki salmon skewers & vegetables
Ingredients
- 6 oz Atlantic salmon, farmed 6oz
- 2 tbsp Teriyaki marinade 1.3oz
- 1 small Red onion, cut into thin wedges 2.1oz
- 1 Green bell pepper, chopped 4oz
- 1 ½ cups Mushrooms, whole, halved 5.1oz
- ½ dry pint Cherry tomatoes 5.3oz
- 6 2-second spray Olive oil spray 0.4oz
- 2 cups Arugula 1.4oz
- 1 tsp Sesame seeds 0.1oz
Steps
- Cut the salmon into 12 pieces and thread onto 4 skewers. Place into a ceramic dish. Spoon over 1 tablespoon of teriyaki marinade. Turn to coat. Combine onion, bell peppers and mushrooms in a bowl. Add remaining marinade, stir to coat.
- Preheat barbecue to medium heat. Spray the skewers with olive oil. Barbecue for 2 to 3 minutes each side or until cooked to your liking. Remove to a plate and cover to keep warm.
- Spray the vegetables with oil and add to the hot barbecue. Cook, turning often for 4 minutes. Add the tomatoes, cook for a further 1 minute or until vegetables are lightly charred and tender. Arrange arugula between two plates. Add the vegetables and skewers. Sprinkle with sesame seeds and serve.
- TIP: You can also choose to broil the skewers in the oven at 425°F, using the same instructions above.