Cucumber Salad With Teriyaki Salmon Skewers - cooking recipe

Ingredients

1 inch fresh ginger, peeled, grated
1/2 cup teriyaki sauce
1/2 tsp sesame oil
1 1/2 lb skinless salmon fillet, cut into 1/3 inch-thick strips
2 None spring onions, cut into 1 1/4 inch chunks
1 tbsp sesame seeds, toasted
None None FOR THE CUCUMBER SALAD
1 tbsp mirin
1 tsp Japanese soy sauce
1 tbsp rice vinegar
2 None cucumbers, sliced into thin ribbons with a vegetable peeler

Preparation

Soak 12 bamboo skewers in water for 30 mins.
Combine ginger, teriyaki sauce and sesame oil in a large bowl. Add salmon and toss to coat. Cover with plastic wrap and chill until ready to use.
To make the cucumber salad, whisk mirin, soy sauce, rice vinegar and sesame oil in a medium bowl until combined. Add cucumber and toss to combine.
Thread a piece of spring onion onto a skewer then add a piece of salmon, folding it back and forth at 3/4 inch intervals. Repeat with another piece of salmon then a piece of onion. Repeat to make 12 skewers.
Heat a large frying pan over medium-high heat. Cook skewers for 5 mins, or until salmon changes color. Sprinkle with sesame seeds. Serve with cucumber salad.