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Japanese Sticky Salmon Skewers w/ Radish Salad

These make for the perfect light lunch; if you're having friends over you can double the amount and the great thing is because they are pre-marinated all you have to do is pop them on the skewers and 10 minutes later they're done. The combination of the delicious marinade, crisp skinned salmon, caramelised pineapple and meaty mushrooms is just so satisfying. 

We serve them with the salad and a big bowl of brown rice.

Recipe information

Paleo
Serves 4
1 hour 10 minutes

Ingredients

3 salmon fillets

3 cups 1 inch cubed pineapple

20 swiss brown mushrooms, stalk removed

1 big bunch asparagus

8 baby radishes

1 tbs sesame seeds

1/2 tbs olive or macadamia oil

1/2 lime

1/2 tbs tamari

 

 

Marinade

1 1/2 tsp miso paste

3 tbs tamari

3 tbs honey

1 inch piece ginger, grated

2 garlic cloves, crushed

5 tbs macadamia or coconut oil

Method

Cut the fish fillets into 1 1/2 inch cubes.

Mix all marinade ingredients in a large bowl. Transfer the salmon, pineapple and mushrooms to the bowl and use your hands to coat everything. Cover and place in the fridge for 1 hour.

Pre-heat the grill to a medium to high heat.

Feed the salmon, pineapple and mushrooms onto the skewers and place under the grill for  6-7 minutes turning once. Baste occasionally with any leftover marinade.

Use a mandolin or finely slice the radishes and asparagus and place in a bowl.

Toast the sesame seeds in a frying pan for a few minutes then set aside. 

Squeeze the lime over the radishes, pour in the tamari, oil and sesame seeds. Serve with the skewers.