Barbecue Salmon Skewers with Brown Rice
You will need 12 bamboo skewers.
- (serves 4)
- 4 x 200g salmon fillet portions, skin and bones removed
- 1 tablespoon sesame oil
- 1/3 cup salt-reduced teriyaki sauce
- 1/2 cups brown rice
- 1 tablespoon toasted sesame seeds
- 4 green onions, cut into 4cm lengths
- 1 red capsicum, seeded and cut into 3cm pieces
- cooking oil spray
Soak bamboo skewers in water for at least 30 minutes.
Cut the salmon into 3cm cubes. Place the sesame oil, 1 /4 cup of the teriyaki sauce and salmon in a large bowl and mix until evenly coated. Cover and refrigerate for 15 minutes.
Meanwhile cook the rice according to packet instructions or until tender. Drain and stir through remaining teriyaki sauce and the sesame seeds. Cover and set aside.
Drain the skewers and thread the salmon onto them, alternating with length of green onion and capsicum.
Heat a large non-stick frying pan or barbecue hot plate over medium heat. Spray the skewers with oil spray and cook, in batches if necessary, until golden and cooked to your liking. Serve the skewers with the rice.