Sesame crusted salmon sates with orange ginger

"This recipe is SO versatile. In it's original form I have served it as an appetizer, I have also adapted it and served it as a piece of salmon for an entree. I am happy to credit Chef Judy Wood with it, who says she originally got it from Hugh Carpenter! It comes from "Double Dishing - Calgary Women Entertain" as do the majority of recipes that I use regularly. I hope you enjoy it"
 
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Ready In:
24mins
Ingredients:
11
Yields:
18 sates
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ingredients

  • 18 bamboo skewers (6-inch)
  • 12 ounces salmon fillets, skin removed (and no bones of course)
  • 4 tablespoons oyster sauce
  • 2 tablespoons orange juice concentrate
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced or finely chopped
  • 1 tablespoon fresh ginger, grated finely or microplaned
  • 3 tablespoons chili paste (use less if you prefer less heat)
  • 4 tablespoons honey
  • 1 tablespoon sesame oil
  • 2 -3 tablespoons toasted sesame seeds
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directions

  • Soak the bamboo skewers for at least half an hour before using- you don't need them to catch fire under the grill!
  • Slice the salmon into thin strips- I did mine about 1-inch wide by 7-8inches in length.
  • Weave on to skewers (just like you would do with chicken) Combine the oyster sauce, orange concentrate, soy sauce, garlic, ginger, honey and sesame oil- make sure you stir this thoroughly, the honey needs to be well combined other wise you end up with a gloopy lump in the bowl!
  • You can make this ahead if you prefer and keep chilled.
  • Brush marinade onto salmon skewers and leave for 10 minutes or so, to allow flavours to absorb.
  • Heat your grill to medium, and then grill salmon for 1- 2 minutes on each side (do watch them though- they don't need to be overcooked) Brush a final slick of marinade onto them as you remove them from the grill and sprinkle with the toasted sesame seeds.
  • Serve, and enjoy!
  • (now my mouth is watering!) (This recipe also works well using a piece of salmon to be served an an entree- serve with a noodle based salad with lots of Thai ingredients of your choice!).

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RECIPE SUBMITTED BY

What a wonderful resource I've found! Cooking has been a passion of mine for many, many years. I truly wish I'd gone into it professionally - although I wouldn't have liked doing the dishes! Originally from the UK, I now reside in Canada, very happily, with my Husband and Son. I enjoy cooking pretty much anything, although if I had to choose something in particular, I'd lean towards desserts - I'd love to have been a pastry chef. I get ratty with people who say they can't cook, and always ask them if they can't read? Recipe books cater to every level, even the most beginner of beginners! I have recipe books from all over the world, many old english recipes, and from a host of other countries that I have travelled to (another passion!) I look forward to sharing mine with you, if you'll share yours with me!
 
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