Main
Yakitori-style salmon skewers
A quick midweek recipe that’s fresh, flavour-packed, and ready in moments. Made with our Sticky Soy & Garlic Paste, you can bring bold Japanese-inspired flavour to your cooking — no fuss, just proper taste.
Method
- Marinate the salmon with ginger, lime zest and juice, and most of the Bart Sticky Soy & Garlic Paste. Leave for at least 10 minutes.
- Thread salmon and spring onion pieces onto soaked wooden skewers.
- Make the slaw by mixing fennel, red cabbage and carrot with lime juice and Bart White Miso. Massage together, season to taste, and set aside.
- Cook skewers in a hot pan or under the grill with vegetable oil until cooked through and slightly charred. Brush with extra paste to glaze.
- Finish with sesame seeds, spring onions, fresh coriander and extra lime wedges. Serve with udon noodles.
