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

Umeboshi salmon skewers

Published: August 24, 2021 at 11:01 pm
loading...
  • Preparation and cooking time
    • Total time
    • + marinating
  • Easy
  • Serves 2

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
Nutrition:
HighlightNutrientUnit
low inkcal463
fat32.8g
saturates4.7g
carbs8.4g
sugars4.8g
fibre1.3g
protein32.7g
salt1.6g
Advertisement
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

  • 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 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

A fillet of salmon sat on a bed of green purée in the sun on cream plate
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content