Grilled Teriyaki Salmon Skewers with Charred Scallions and Lemon

Name: Crispy Chicken Salad
Yield: Makes 4-6 servings
Ingredients: 3 chicken thighs, boneless/skinless; ½ cup Kikkoman® Kara-Áge Coating Mix; 4 tablespoons vegetable oil; 1 carrot, sliced; 3 green onions, sliced, including tops; 2 cups iceberg lettuce, shredded; 1 cucumber, sliced into 1 inch spears; ½ cup Kikkoman® Seasoned Rice Vinegar; 1 tablespoon sugar; ½ teaspoon Chinese five spice (or ginger powder); 1 cup dry fried Chow Mein Noodles; For serving; 1 mandarin orange

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Yield

2-4

Prep Time

10 minutes

Cook Time

8 minutes

Total Time

38 minutes

kikkoman products used:

Teriyaki Takumi, Original

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ingredients

1½ pound skinless salmon filet
1 cup Kikkoman® Teriyaki Takumi, Original
1 bunch of scallion or green onion
2 lemons, thinly sliced into half-moons
1 tablespoon of neutral oil (for grill grates, we use grapeseed)
Garnish with sliced scallions (optional)

directions

Cut up salmon into cubes, and place into a bowl and pour ⅓ cup of Takumi over salmon. Cover and refrigerate 20 minutes while you preheat the grill.
Preheat grill to medium-high (about 425°F) and oil the grates.
Thread salmon and lemon slices alternately, folding lemon halves into “C” shapes so they hug the fish. Aim for 4–5 salmon pieces and 3–4 lemon slices per skewer.
Grill salmon & whole green onion. Place skewers and green onion on direct heat. Grill 3–4 minutes per side, basting once with leftover marinade after the first turn. Salmon is done when opaque and flaky with light char on edges. Green onion is done once nicely charred on both sides.
Remove everything from heat, and serve. Skewers and scallions can be served family style or plated with a bit of rice and fresh sliced scallion for garnish!

Recipe created in partnership with Ashley Bell at @itsbellmade.

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Grilled Teriyaki Salmon Skewers with Charred Scallions and Lemon

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