Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Umeboshi salmon skewers
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 2
Ingredients
- 2 tsp brown or red miso
- 2 tsp umeboshi paste
- 1 large clove garlic, minced
- 1 tsp ginger, grated
- 2 tsp soft light brown sugar
- 1 tsp toasted sesame oil
- 2 tbsp vegetable oil
- 300g salmon fillets, cut into 2cm cubes
- 2 spring onions, sliced into short strips
- 1 lime, thinly sliced
- sesame seeds, to garnish
- cooked rice, to serve
Method
- STEP 1Soak four wooden skewers in water for 30 minutes. Whisk together the miso, umeboshi, garlic, ginger, sugar, sesame oil and vegetable oil. Brush this over the salmon pieces and marinate for 25-30 minutes.
- STEP 2Heat the grill to high. Thread the marinated salmon onto the wooden skewers, alternating these with the spring onions and lime slices.
- STEP 3Put the skewers on a baking sheet and grill for 2 minutes on each side. Brush with a little more of the marinade, then put under the grill for a final 2 minutes until the salmon is cooked through and the glaze is just scorched on top. Sprinkle with sesame seeds and serve with rice.
