Teriyaki Salmon Skewers
Serves 4 | 
Prep 20 min | 
Cook 10 min 
Ingredients
- ⅓ cup AYAM Oyster Sauce
- 1 tbsp AYAM Light Soya Sauce
- 1 tbsp dry sherry
- 1 tsp rice wine vinegar
- 500g salmon fillet, cut into 2.5cm cubes
Coconut Lime Dip:
- 1 can AYAM Coconut Cream 270ml
- 2 tbsp lime juice
- 2 tbsp sugar
- 1 tbsp AYAM Light Soya Sauce
- 2 kaffir lime leaves, shredded
Method
Mixing:
- To begin, simply combine the oyster sauce, the soya sauce, the sherry and the vinegar in a bowl.
- Add the salmon cubes, cover and refrigerate the mix for at least 15 minutes. This will ensure all those lovely flavors get inside the salmon.
Sauteing:
- Thread salmon cubes onto toothpick.
- Make the coconut lime dip, simply combine the sauce ingredients (coconut cream, lime juice, sugar, light Soya Sauce and kaffir lime leaves) in a small saucepan and cook over medium heat for 5 minutes or until slightly thickened.
- Heat a non-stick frying pan over medium heat and cook the salmon cubes for plus or minus 4 minutes, to your taste. Turn the cubes occasionally.
Presentation:
- Finally, serve the warm sauce with the warm salmon for dipping.
- These salmon skewers are just wonderful for an evening snack with friends.
