Name: Japanese salmon skewers with miso sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 800g centre-cut piece skinless boneless salmon; 8 spring onions, trimmed; 2 teaspoons sesame seeds, toasted; MARINADE; 2 tablespoons mirin; 2 tablespoons cooking sake; 2 tablespoons soy sauce; MISO SAUCE; 2 tablespoons white (shiro) miso; 2 tablespoons rice wine vinegar; 1½ tablespoons honey; 1½ tablespoons soy sauce

Japanese salmon skewers with miso sauce

Everything tastes better on a stick.

Makes 6

Prep

25M

Cook

10M

Total

35M

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Super easy, with toasted sesame flavours, this recipe works well as a lunch dish with a group of friends or a flash family meal.

Ingredients

800g centre-cut piece skinless boneless salmon

8 spring onions, trimmed

2 teaspoons sesame seeds, toasted

MARINADE

2 tablespoons mirin

2 tablespoons cooking sake

2 tablespoons soy sauce

MISO SAUCE

2 tablespoons white (shiro) miso

2 tablespoons rice wine vinegar

1½ tablespoons honey

1½ tablespoons soy sauce

Method

Step 1

To make marinade, combine ingredients in a small bowl.

Step 2

To make miso sauce, process ingredients in a small blender until smooth.

Step 3

Preheat a 5.3-litre air fryer to 160°C for 3 minutes.

Step 4

Cut salmon into 2cm pieces. Thread onto six metal or bamboo skewers (see tip). Brush salmon all over with the marinade.

Step 5

Taking care, pull out the air-fryer pan and basket. Line basket with baking paper, then place spring onions in basket. Slide pan and basket back into appliance. At 160°C, set timer for 5 minutes. Leave to cook.

Step 6

Transfer spring onions to a platter and cover to keep warm. Place half the skewers in the basket. Set timer for 5 minutes and cook to your liking. Transfer cooked skewers to platter, covering to keep warm. Repeat cooking with remaining skewers.

Step 7

Serve salmon and spring onions drizzled with miso sauce and scattered with toasted sesame seeds.

We love: Akaroa Salmon for a quality cut.