Salmon yakitori







Cook Time

45-55 Min


  • 350g/12oz salmon fillet, skinned and cut into 5cm/2in chunks
  • 8 baby leeks, trimmed and cut into 5cm/2in lengths

For the sauce

  • 75ml/3fl oz light soy sauce
  • 75ml/3fl oz fish stock
  • 25g/1oz caster sugar
  • 75ml/3fl oz dry white wine
  • 50ml/2fl oz sweet sherry
  • 1 garlic clove, crushed
  • Soak 8 bamboo skewers in cold water for at least 30 minutes. Thread the salmon and leeks alternately onto the soaked skewers. Leave in the refrigerator until needed.
  • To make the sauce, put all the ingredients in a small saucepan, and heat gently over a low heat, stirring, until the sugar dissolves. Bring to the boil, then reduce the heat and simmer for 2 minutes. Strain the sauce and leave to cool. Pour about one-third of the sauce into a small dish.
  • Heat a barbecue or grill until medium-hot. Brush plenty of the remaining sauce over the kebabs, and cook for 10 minutes, basting frequently with the sauce. Serve hot with the reserved sauce for dipping.
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