Salmon Yakitori & Crispy Chilli Quke Salad

Serves 4
Time 30 minutes (+ marinating)


1 fillet salmon, skin & bones removed 

Salt & pepper

1 bunch spring onion, cut into 1-inch pieces

2-3 tbsp teriyaki sauce

1 knob ginger, grated

Pinch Korean chilli powder

Extra virgin olive oil 


Smashed Cucumber

1 packet qukes, chopped 

Salt & pepper

1 clove garlic grated or crushed with salt

Pinch sugar

1 bunch coriander, finely chopped 

1 tbsp rice vinegar  

1 tbsp toasted sesame seeds

1 tbsp nori

1 tbsp light soy sauce

dried chilli, chilli sauce


Cut your salmon into chunky cubes. Cover with teriyaki sauce, ginger and Korean chilli powder, plus extra virgin olive oil, then stir through to coat and set aside to marinate for a few hours (or as long as you can). 

To prepare the salad, chop the qukes and place in a bowl with salt, garlic, sugar, coriander, rice vinegar, sesame seeds, nori and soy. Stir to coat the qukes. Taste and adjust if needed. 

Soak skewers in water, this will prevent them from burning during cooking. Thread salmon onto the skewers, alternating between a piece of salmon and spring onion, about 3 pieces per skewer. Place on a hot grill pan and cook for 3-4 minutes, turn and cook for a further 3-4 minutes or until cooked through.