Teriyaki Salmon Strips (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups teriyaki sauce, divided |
1 cup water |
10 ounces king salmon, cut into 1-ounce strips |
10 bamboo skewers, soaked in water for 30 minutes |
2 tablespoons canola oil |
2 tablespoons sesame seeds |
2 tablespoons green onions, chopped |
Directions:
1. In a non-reactive shallow pan, mix together 1 cup teriyaki sauce and 1 cup water for a marinade. Place the salmon on the pre-soaked skewers and marinate for 10 minutes.
2. Heat oil in a grill pan or non-stick skillet over medium-high heat. Grill the skewers for 3 minutes on each side for medium, or 5 minutes on each side for well done.
3. Arrange the skewered salmon in a star-like pattern. Generously drizzle 1/2 cup teriyaki sauce over the skewers. Garnish with sesame seeds and green onions.
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