- 500g Huon Salmon, cubed
- ½ cup low salt soy sauce
- 2 Tbsp sesame oil
- 1 tsp minced ginger
- Pinch of chili flakes
- 2 Tbsp hoisin sauce
- 1Tbsp extra virgin olive oil
- 6-8 skewers
- 2 zucchini, sliced into rounds
- 2 shallots, chopped
- Sesame seeds, to serve
- 1 Tbsp wasabi peas or peanuts, crushed
- 1 lime to serve
In a measuring jug, mix the soy sauce, sesame oil, brown sugar, ginger, and chilli flakes
to make a marinade.
Add cubed salmon to a bowl. Pour half the marinade over the salmon and mix until well
coated. Refrigerate at least 20 minutes, longer if possible.
Whisk the hoisin sauce into the remaining marinade to make a glaze and set aside.
Heat a drizzle of olive oil in a frying pan over medium-high heat.
Thread the marinated salmon and zucchini onto the skewers. Brush with glaze and cook
in your preheated pan for 3-4 minutes on each side, until cooked through, adding glaze
whenever you rotate.
Transfer skewers to a plate and sprinkle with chopped shallots, sesame seeds and
crushed wasabi peas. Serve with lime wedges.