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‘The marinade keeps these tasty bites lovely and moist’
INGREDIENTS
METHOD
Soak 10 wooden skewers in warm water for at least 20 minutes to help prevent them from burning.
Cut the salmon into 5cm x 2.5cm/2in x 1in pieces and place onto the skewers. Arrange the salmon skewers in a single layer in a dish.
Place the honey, soy sauce and sherry or mirin into a pan and gently warm until thoroughly mixed. Remove from the heat and leave to cool then pour the marinade over the skewers and refrigerate for 1-2 hours to allow the flavours to develop.
Place on a heated barbecue for 1-2 minutes, turning frequently, until cooked. Alternatively, cook on a hot griddle for the same amount of time, also turning often. Serve drizzled with griddled lemon, if liked