Barbecue teriyaki salmon skewers & vegetables

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(8)
Main Meals (Dinners)
2 peopleServes
2
Prep   20 min
Cook   12 min
  • Atlantic salmon fillet, raw, 300 g, skinless fillets
  • Teriyaki marinade, 2 tablespoon(s)
  • Red onion, 1 small, cut into thin wedges
  • Red capsicum, 1 capsicum(s), chopped
  • Green capsicum, 1 capsicum(s), chopped
  • Mushrooms, 120 g, halved
  • Cherry tomatoes, 250 g
  • Olive oil spray, 3 spray(s)
  • Baby rocket, 50 g
  • Sesame seeds, any type, 1 teaspoon(s)

Method

Cut the salmon into 12 pieces and thread onto 4 skewers. Place into a ceramic dish. Spoon over 1 tablespoon of teriyaki. Turn to coat.

Combine onion, capsicum and mushrooms in a bowl. Add remaining marinade, stir to coat.

Preheat barbecue plate to medium heat. Spray the skewers with olive oil. Barbecue for 2-3 minutes each side for medium or until cooked to your liking. Remove to a plate and cover to keep warm.

Spray the vegetables with oil and add to the hot barbecue. Cook, turning often for 4 minutes. Add the tomatoes, cook for a further 1 minute or until vegetables are lightly charred and tender.

Arrange rocket between two plates. Add the vegetables and skewers. Sprinkle with sesame seeds and serve.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Vegetables2.5
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories539
Protein40.4 g
Total fat29.6 g
- Saturated fat6.3 g
Total carbohydrates22.5 g
- Total sugars21.3 g
Fibre10.6 g
Sodium593 mg

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