Skip to main content
Woolworthsnavigate home
Woolworthsnavigate home
Everyday Rewards
Time slot:
Loading...
Delivery:Loading...

Teriyaki Salmon Kebabs with Charred Broccolini

Entertaining? Try our delicious Teriyaki Salmon Kebabs with Charred Broccolini! This fish kebab recipe is perfect for the BBQ and makes for an easy meal this summer.
Recipe Tip You can swap the white vinegar for mirin to make it even more tasty.
Photo of Teriyaki Salmon Kebabs with Charred Broccolini

Ingredients

  • 1/2 cup chicken or vegetable stock
  • 1/4 cup rice wine vinegar
  • 2 teaspoons grated fresh ginger
  • 400 grams fresh salmon, bones removed
  • 1 punnet cherry tomatoes
  • 1/2 red onion, cut into wedges
  • 2 teaspoons sesame oil
  • 1 bunch broccolini, ends trimmed
  • 1/2 cup coriander leaves
  • 2 teaspoons sesame seeds
  • 1/2 cup edamame beans
  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 1 tablespoons oil
  • 2 cups rice
  • 1/2 cup chicken or vegetable stock
  • 1/4 cup rice wine vinegar
  • 2 teaspoons grated fresh ginger
  • 400 grams fresh salmon, bones removed
  • 1 punnet cherry tomatoes
  • 1/2 red onion, cut into wedges
  • 2 teaspoons sesame oil
  • 1 bunch broccolini, ends trimmed
  • 1/2 cup coriander leaves
  • 2 teaspoons sesame seeds
  • 1/2 cup edamame beans
  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 1 tablespoons oil
  • 2 cups rice

Method

  1. Step 1 of 8
    For the teriyaki sauce, in a small saucepan, place the chicken stock, soy, white vinegar, sugar and ginger. Bring to a simmer for 10 minutes or until reduced by half.
  2. Step 2 of 8
    Cut the salmon into 1.5 cm cubes.
  3. Step 3 of 8
    Onto a kebab stick place a piece of salmon, onion, a tomato and repeat twice. Continue with the remaining ingredients.
  4. Step 4 of 8
    Preheat a barbecue hotplate to medium heat.
  5. Step 5 of 8
    Brush the skewers with teriyaki sauce, then cook for 3 minutes each side until golden and cooked through. Remove onto a platter and brush with the remaining sauce.
  6. Step 6 of 8
    For the vegetables, drizzle with the oils. Place onto the hotplate cooking for 5-8 minutes turning occasionally. Add the edamame for the last couple of minutes.
  7. Step 7 of 8
    Place the vegetables onto a platter and top with the skewers. Add a sprinkle of coriander and sesame seeds to garnish.
  8. Step 8 of 8
    Serve with a drizzle of the remaining sauce.

Nutrition per serving

1767 Kilojoules
Protein24 grams
Fat29 grams
Carbs15 grams
Sugars13 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 8
    For the teriyaki sauce, in a small saucepan, place the chicken stock, soy, white vinegar, sugar and ginger. Bring to a simmer for 10 minutes or until reduced by half.
  2. Step 2 of 8
    Cut the salmon into 1.5 cm cubes.
  3. Step 3 of 8
    Onto a kebab stick place a piece of salmon, onion, a tomato and repeat twice. Continue with the remaining ingredients.
  4. Step 4 of 8
    Preheat a barbecue hotplate to medium heat.
  5. Step 5 of 8
    Brush the skewers with teriyaki sauce, then cook for 3 minutes each side until golden and cooked through. Remove onto a platter and brush with the remaining sauce.
  6. Step 6 of 8
    For the vegetables, drizzle with the oils. Place onto the hotplate cooking for 5-8 minutes turning occasionally. Add the edamame for the last couple of minutes.
  7. Step 7 of 8
    Place the vegetables onto a platter and top with the skewers. Add a sprinkle of coriander and sesame seeds to garnish.
  8. Step 8 of 8
    Serve with a drizzle of the remaining sauce.

More recipes like this

LunchJapaneseKebabs & SkewersSalmon & Smoked SalmonTomatoBBQSummer