This competition is now closed

Umeboshi salmon skewers

Name: Umeboshi salmon skewers
Total time: 10 min
Ingredients: brown or red miso 2 tsp; umeboshi paste 2 tsp; garlic 1 large clove, minced; ginger 1 tsp, grated; soft light brown sugar 2 tsp; toasted sesame oil 1 tsp; vegetable oil 2 tbsp; salmon fillets 300g, cut into 2cm cubes; spring onions 2, sliced into short strips; lime 1, thinly sliced; sesame seeds, to garnish; cooked rice, to serve

10 minutes + marinating
serves 2
Easy

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

By Gurdeep Loyal

Published: August 24, 2021 at 11:01 pm

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

brown or red miso 2 tsp
umeboshi paste 2 tsp
garlic 1 large clove, minced
ginger 1 tsp, grated
soft light brown sugar 2 tsp
toasted sesame oil 1 tsp
vegetable oil 2 tbsp
salmon fillets 300g, cut into 2cm cubes
spring onions 2, sliced into short strips
lime 1, 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.