Hot Salmon Teriyaki

Ingredients:

• 1.5 cups teriyaki sauce, divided
• 1 cup of water
• 280 g of Chinook salmon fillet, cut into 30 g strips.
• 10 bamboo skewers, soaked in water for 30 minutes
• 2 tbsp. l. rapeseed oil
• 2 tablespoons sesame seeds
• 2 tablespoons chopped green onions

Preparation:

1. In a shallow frying pan, combine 1 cup teriyaki sauce with 1 cup water. Thread the chinook salmon onto soaked wooden skewers and marinate in the teriyaki mixture for 10 minutes.
2. Heat oil in a grill pan or nonstick skillet over medium-high heat. Grill the kebabs for 3 minutes per side for medium-rare or 5 minutes per side for well-done.
3. Arrange the fish on a platter in a star pattern. Drizzle generously with 0.5 cups of teriyaki sauce. Sprinkle with sesame seeds and green onions.