Salmon yakitori

Salmon kebabs in a sticky soy glaze are great for barbecues and make a welcome change from the usual bangers and burgers.

Ingredients

For the glaze

• 100ml/3½fl oz soy sauce
• 100g/3½oz caster sugar
• 40ml/1¼fl oz mirin
• 30ml/1fl oz sake
• 6 spring onions, finely chopped
• 2.5cm/1in piece fresh root ginger, peeled, julienned
• 4 x 150g/5¼oz salmon fillets, cut into cubes
• cooked rice, to serve
• handful flaked almonds, toasted

Method

1. Heat the soy sauce, sugar, mirin, sake, spring onions and ginger in a saucepan until the mixture is boiling. Reduce the heat and simmer for 15 minutes.
2. Meanwhile, preheat the grill to high.
3. Strain the glaze mixture through a sieve into a bowl.
4. Thread the salmon pieces onto wooden skewers, leaving a space between each piece of salmon.
5. Brush the glaze onto the salmon and grill for 3-4 minutes, or until the salmon is cooked through. Baste regularly with any remaining glaze mixture.
6. Serve the salmon yakitori with rice and sprinkle over the flaked almonds.