Experience a taste of Japan in your own kitchen with this Salmon Teriyaki Skewers with Miso Stir Fried Greens and Sesame Wedges recipe. With its perfect blend of savoury, sweet, and umami flavours, this recipe is a surefire winner when you’re seeking a delicious and exciting meal!
The Salmon Teriyaki Skewers are made using succulent pieces of salmon coated in a glossy, sweet, and slightly sticky teriyaki glaze. The salmon, cooked until it’s perfectly tender and flaky, takes on the deep, complex flavours of the teriyaki sauce, resulting in a harmonious marriage of the rich fish and the sweet-savoury sauce. Skewered and grilled, the salmon takes on a slightly smoky flavour, adding another layer of complexity to this delightful dish.
The Miso Stir Fried Greens provide a refreshing counterpart to the rich salmon. The green vegetables, quickly stir-fried to retain their bright colour and crunch, are tossed in a delicate miso sauce that adds an umami depth of flavour. The greens offer a beautiful balance, both in flavour and texture, to the soft, rich salmon.
Rounding out the meal are Sesame Wedges, providing a satisfyingly crunchy component. The wedges, dusted with sesame seeds and oven-roasted until golden, have a nutty flavour and a wonderfully crisp texture that contrasts beautifully with the tender salmon and the vibrant greens.
Despite its gourmet appeal, this Salmon Teriyaki Skewers with Miso Stir Fried Greens and Sesame Wedges recipe is surprisingly straightforward to make. Whether you’re an avid fan of Japanese cuisine or a food explorer, this recipe is a guaranteed success, perfect for those occasions when you want a meal that’s both hearty and flavour-packed.
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Large Baking Tray, Large Bowl, Garlic Press, Grater, Large Frying Pan, Small Bowl with a Lid and a Small Saucepan.
Salmon Teriyaki Skewers with Miso Stir Fried Greens and Sesame Wedges
Print RecipeIngredients
- 2 Large Potatoes
- 2 Skewers
- 1 Tbsp Honey
- 1 Tbsp Miso Paste
- 1 Pack of Tenderstem Broccoli
- 1 Garlic Clove
- 2 Tbsp Mayonnaise
- 1 Tbsp Sesame Seeds
- 1 Tbsp Soy Sauce
- 1 Tbsp Ketjap Manis
- 2 Salmon Fillets
- 1 Bok Choy
- ½ Ginger
Instructions
Step 1: Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!).
Pop the wedges on a large baking tray. Drizzle with oil and toss to coat. Scatter over half the sesame seeds and season with salt and pepper.
Spread them out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
Step 2: Meanwhile, soak your skewers in water.
Pop the soy sauce, honey, ketjap manis and half the miso paste into a large bowl and mix together with a fork.
Slice the salmon fillets into 2cm wide pieces, pop into the marinade and mix well to coat. Set aside.
IMPORTANT: Wash your hands after handling raw fish.
Step 3: Halve the tenderstem broccoli widthways. Trim the root from the bok choy then thinly slice widthways. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger.
Heat a large frying pan over medium heat (no oil). Add the remaining sesame seeds and toast until they are slightly golden – 1-2 mins. Stir frequently.
TIP: Watch them like a hawk as they can burn easily.
Pop the sesame seeds into a small bowl, add the mayo, season with salt and pepper and mix together. Set aside.
Step 4: About 15 minutes before the wedges are done, divide the marinated salmon pieces between the skewers (one skewer per person). Don’t throw the marinade away!
Heat a drizzle of oil in the frying pan over medium high heat. Once hot, add the salmon skewers and cook until browned all over, about 1 minute each side.
TIP: Keep an eye on it because the marinade can burn easily! Once browned, pop onto a baking tray and roast until cooked through, 8-10 mins.
IMPORTANT: The fish is cooked when opaque in the middle. Wipe out the pan but don’t wash it up!
Step 5: About 5 minutes before the potatoes and fish are finished, heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the tenderstem broccoli and stir fry until it begins to char, 2 mins.
Add the bok choy, garlic, ginger and remaining miso, stir fry for a further 1 minute. Add a splash of water, cover with a lid or some foil and continue to cook until the vegetables are tender, 1-2 mins. Keep warm.
Step 6: Heat a small saucepan over a medium heat and add the remaining marinade. Bring to a simmer, stirring, until thickened and piping hot, 1 minute.
Divide the sesame wedges, salmon and stir fried vegetables between plates, serve with the sesame mayo and pour the teriyaki glaze over the salmon. Enjoy!
