Crazy Teriyaki Salmon Skewers

 

4 skewers

• 400 g fresh salmon, cut into 3 cm (1½ in.) cubes
• Assorted vegetables (courgettes, peppers, onions, asparagus, tomatoes, mushrooms, etc.)

The teriyaki sauce

• 60 ml soy sauce
• 60 ml mirin
• 30 ml brown sugar
• 1 clove garlic, minced
• 5 ml cornstarch
• 30 ml water

1. For the teriyaki sauce, pour the soy sauce, mirin, brown sugar and garlic into a small saucepan and bring to a boil; simmer 2 minutes.
2. Dissolve the cornstarch in the water, then pour the mixture into the sauce; stir and simmer 1 minute, remove from heat.
3. Cool completely before using.
4. In a bowl, combine 60 ml cold teriyaki sauce with the salmon cubes.
5. On previously soaked wooden skewers, alternate the salmon cubes and the vegetables.
6. Generously brush the skewers with teriyaki sauce and grill for 5 to 6 minutes over high heat on the barbecue or in a ridged cast iron skillet.
7. Turn and brush with sauce a few times during cooking and serve.

BON APPÉTIT