Salmon Kebab Recipe: Sweet. Sticky. Skewers

This is fusion with finesse. Golden Chefs’ Selections 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. Whether it’s a small plate, light main or seasonal special, this globally inspired dish delivers bold flavour and balanced appeal in every bite.

METHOD

1. 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

2. 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.

3. Pan fry the Pak choi with sesame oil and a splash of water

INGREDIENTS

Chefs’ Selections Salmon Portions (49913)

Chefs’ Selections Long Grain Rice (21652)

Pak Choi

Sesame Seeds

Coriander

For the Marinade

2 tbsp Light Soy Sauce

2 tbsp Rice Wine Vinegar

2 tbsp Chefs’ Selections Squeezy Honey (78200)

1 tsp Freshly Minced Garlic

1 tsp Freshly Minced Ginger