Appetizer
Honey and soy salmon satays
Ingredients
- 750 g (1 ⅔ lb) salmon fillet, cut into long 16-20 cm (6-8 in) strips
- 80 mL (⅓ cup) honey
- 500 mL (2 cups) Sesame-Ginger broth
- 60 mL (¼ cup) low-sodium soy sauce
- 5 mL (1 tsp) toasted sesame oil
- Zest of 1 lime
- 80 mL (⅓ cup) Panko breadcrumbs
- 45 mL (3 tbsp) fresh chives, chopped
Directions
- On skewers, loosely slide salmon strips lengthwise to make satays. Place in a large resealable container.
- In a bowl, mix together honey, Canton broth, soy sauce, sesame oil and lime zest.
- Pour over skewers and marinade in refrigerator 4 to 6 hours.
- Preheat barbecue on High.
- Drain salmon satays and discard marinade.
- Place salmon on hot barbecue grill and reduce heat to Medium-Low. Cook 5 to 6 minutes or until desired doneness.
- Arrange on a serving platter and sprinkle with breadcrumbs and chives. Serve.
