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Umeboshi salmon skewers

A metal tray topped with skewers pierced with chunks of salmon with spring onions and lime

Umeboshi salmon skewers

Name: Umeboshi salmon skewers
Total time: 10 min
Yield: Serves 2
Cuisine: Japanese
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

Gurdeep Loyal

Published: August 24, 2021 at 11:01 PM

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Serves 2

Easy

Total time: 10 mins

+ marinating

0 reviews

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The savoury miso and aromatic sesame oil in these salmon skewers bring out the moreish tartness of umeboshi paste – serve with steamed rice for a light dinner

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Try these flavoursome salmon skewers, then check out our chicken yakitori skewers, Japanese croquettes, spicy miso ramen and more Japanese-style recipes.

Looking for more salmon recipes? Try our miso salmon, sticky ginger salmon, teriyaki salmon and plenty more.

What is umeboshi paste?

Umeboshi paste is a salty-sour ingredient traditionally made in Japan using fine plums that are slowly preserved in sea salt.

How to use umeboshi paste?

It has an intense, concentrated tanginess that adds a fruity flavour hit to sushi, dressings and marinades.

Where to find umeboshi paste?

Find it online at souschef.co.uk.

Ingredients

Nutrition

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

Nutrition: per serving

kcal463

low
fat32.8g
saturates4.7g
carbs8.4g
sugars4.8g
fibre1.3g
protein32.7g
salt1.6g

Method

step 1

Soak 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 2

Heat the grill to high. Thread the marinated salmon onto the wooden skewers, alternating these with the spring onions and lime slices.
step 3

Put 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.

Discover more salmon recipes

Authors

Gurdeep Loyal

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