Most kids seem to love a little hit of asian flavours, and these have been a winner for last minute suppers, and quick lunches for me, for a long time now. I play around with ingredients and quantities but this core recipe is a the bomb and I hope you love it too.
Whisk the marinade ingredients together in a mixing bowl until well combined. Reserve 3 tbsp of the liquid in a small bowl or mug.
Place the salmon in the bowl, and stir to get a covering on all the salmon. Leave to marinate at room temperature for 30 mins (or better still, in the fridge for 2 hours up to overnight).
Thread the salmon onto wooden skewers (or just as is) and place in a hot pan with a splash of oil cooking on each side for 2-3 minutes until browned on all sides. At the last minute pour over the marinade that was in with the salmon and let it bubble over the salmon pieces, but watch it doesn't burn.
Serve with a salad, some greens, pak choi, or on a bed of rice, and drizzle the reserved marinade over as dressing.
- 1/4 cup tamari sauce
- 2 heaped tbsp sweet white miso
- 2 tbsp olive oil
- 1/2 lemon squeezed
- 1 tsp sesame oil
- 2 tbsp maple syrup ( do add more to taste, I like to keep the sweetness down)
- 1 inch minced ginger
- 1 minced garlic clove
- 3 medium salmon fillets (approx 350g) wild is so much better, chopped into 2 inch cubes