Recipe Ideas

Asian inspired Salmon Kebabs

4 days ago, 3 min read

Asian Inspired Salmon Kebabs

This is fusion with finesse. Salmon Portions are marinated in honey and soy, then skewered and flame-cooked for a perfect caramelised finish. Served with long grain rice, wok-seared pak choi, and a scatter of sesame and fresh coriander, it’s a vibrant blend of sweet, savoury, and umami.

Global Fusion Appeal: Whether it’s a small plate, light main or seasonal special, this globally inspired dish delivers bold flavour and balanced appeal in every bite.

Ingredients

PortionChefs’ Selections Salmon Portions

PortionChefs’ Selections Long Grain Rice

PortionPak Choi

To garnishSesame Seeds

To garnishCoriander

Marinade:

2 tbspLight Soy Sauce

2 tbspRice Wine Vinegar

2 tbspChefs’ Selections Squeezy Honey

1 tspFreshly Minced Garlic

1 tspFreshly Minced Ginger

Method

Add all of the marinade ingredients to a bowl with the salmon portions for 2-4 hours then remove the salmon and pat dry and cook for 10 minutes at 180°C.

For the rice, cook in a pan with a lid on a medium heat at a ratio of 2:1 water to rice for approx. 12 minutes until all the water is absorbed.

Pan fry the Pak choi with sesame oil and a splash of water.
Cook until just wilted and still vibrant green.

Serve the salmon over the rice alongside the pak choi, garnished with sesame seeds and fresh coriander.

Don’t over-marinate the salmon as the acid in the vinegar can start to ‘cook’ the fish – 2-4 hours is perfect for flavour without compromising texture.