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less than 30 mins
10 to 30 mins
Salmon kebabs in a sticky soy glaze are great for barbecues and make a welcome change from the usual bangers and burgers.
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Heat the soy sauce, sugar, mirin, sake, spring onions and ginger in a saucepan until the mixture is boiling. Reduce the heat and simmer for 15 minutes.
Meanwhile, preheat the grill to high.
Strain the glaze mixture through a sieve into a bowl.
Thread the salmon pieces onto wooden skewers, leaving a space between each piece of salmon.
Brush the glaze onto the salmon and grill for 3-4 minutes, or until the salmon is cooked through. Baste regularly with any remaining glaze mixture.
Serve the salmon yakitori with rice and sprinkle over the flaked almonds.
Are there good and bad sugars?
6 sizzling kebabs
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