John Torode’s summer kebabs
There’s nothing better than some sizzling summer food to enjoy in the sunshine, and John Torode has the perfect thing for these warmer nights. Perfect for cooking both inside or out, John’s bringing us a taste of summer with his Japanese-inspired salmon kebabs.
Miso salmon kebabs with a cucumber salad
Serves 4
Ingredients
For the salmon skewers:
200g white miso paste
100ml mirin
50g soft dark brown sugar
2 tbsp light soy sauce
2 tsp sesame oil
500g salmon fillet, skin off
50ml vegetable oil
Pinch of black pepper
2 nori sheets, shredded
2 tbsp roasted sesame seeds
For the cucumber salad:
1 large cucumber or 4 small ones
2 large spring onions, sliced
1-2 small green chillies, diced
Handful of fresh coriander
Reserved miso glaze from above
2 tsp sesame oil
1 tsp soy sauce
Pinch of salt
½ tsp chilli flakes
To assemble:
4 large skewers (metal skewers or wooden skewers that have been soaked in water)
Method
To make the salmon skewers:
1. In a saucepan, gently heat the miso paste with the mirin, sugar and soy sauce and place on a low heat to dissolve the sugar.
2. Bring the mix to the boil and then remove the pan from the heat and add the sesame oil. Set one third of the glaze to one side for the cucumber salad dressing.
3. Next, cut the salmon into eight large squares, roughly 4 x 3cm.
4. Rub the salmon with vegetable oil and season with black pepper.
5. Place a large grill pan on a high heat or alternatively heat up the BBQ.
6. Thread the salmon onto the skewers and place them onto the hot pan. Cook for 2 minutes on each side, turning only when the fish no longer sticks, approximately for 8 minutes.
7. Pour over the remaining miso glaze and turn off the heat. Leave to sizzle and continue to turn them in the sticky glaze.
8. Remove from the pan and sprinkle with the shredded nori and sesame seeds.
For the cucumber salad:
1. Wash the cucumber and cut off both ends.
2. Place the cucumber on a chopping board and whack with a rolling pin or another chopping board, rotate and continue to hit the cucumber until it cracks and collapses.
3. Cut the cucumber on an angle and place in a large bowl. Add the spring onions and chillies and add to the bowl along with the coriander leaves and mix together.
4. To make the dressing, place the reserved miso glaze, sesame oil, soy sauce, salt and chilli flakes in a small bowl and whisk together. Pour the dressing over the cucumber salad, mix and serve alongside the salmon.