This is hands down, my favourite recipe. The taste from the soy & wasabi glaze is out of this world. Don’t worry about the wasabi being too hot, when it’s mixed with the soy and cooked, it becomes more of a salty, spicy marinade rather than the mind-blowing wasabi paste you have with sushi. Wasabi paste is available in all supermarkets now, so don’t be shy if you’ve not cooked with it before, it’s nice and easy to find.
This is perfect with my sticky coconut & coriander rice.
Adapted from Dale Pinnock’s ‘Healthy Everyday’
- 2 salmon fillets
- 4 tbsp soy sauce
- 2 tbsp (or a good squeeze) Wasabi paste
- 4 spring onions
- Wooden/metal skewers
Preheat the oven to 200C/180C fan. Line a baking tray with foil.
Mix the soy sauce and wasabi paste in a medium size bowl and whisk together to form a smooth marinade with no lumps. Set aside.
Remove the skin from the salmon fillets by gently running a sharp knife just underneath the skin, away from your body. Cut the salmon fillets into 5-6 chunks. Stab each chunk with the knife to make a little cut. This allows the marinade to penetrate the salmon so you don’t have to soak it for hours. Add the chunks to the marinade bowl and use your hands to coat the salmon pieces in the japanese sauce. Leave to marinate for 10 mins (or longer, if you have time).
Clean the spring onions and chop the ends off. Slice each onion into 5 sections, each about 4cm long.
Take your skewers and thread the onion and salmon pieces alternately. Place the skewers on the foil-lined baking tray and bake for 20 mins, turning after 10. Be careful of the skewers – they get hot!