Salmon and Shrimp Teriyaki Skewers with Cabbage stir fry
Made this dish for my sister's shower and finally re-made this in a small batch. This is a great party dish to serve as it looks impressive but its easy to make.
Ingredients
3 oz Salmon (cut into same thickness as shrimp)
10 large Shrimp
Green onions cut into 1/2 inch length
2 cups Shredded Purple Cabbage
1 cup Shredded carrots
1/2 cup Sliced zucchini
1 sliced onions
3 minced garlic cloves
Teriyaki sauce recipe:
1/4 cup soy sauce
3 tbsp honey
1/2 tsp garlic powder
1/4 tsp black pepper
1/3 cup water
1 tbsp cornstarch
Heat all ingredients in a small pot until sauce thickens
1. Cut the salmon into rectangles and as much as possible try to have them the same thickness are the shrimp.
2. Using bamboo skewers that are about 5 inches long. Skewer the shrimp, green onion slices and salmon. Repeat until all the salmon and shrimp are skewered. I had some skewers that were just shrimp. Season the skewers with salt and pepper on both sides.
3. In a non stick pan on medium high heat, place some oil and brush to coat the bottom of the pan. Place a couple of skewers on the pan, mine fit about 2-3. Cook 3 mins per side until the shrimp and salmon are pink and cooked through. Repeat until all skewers are cooked.
4. In a separate saucepan, combine all the items for the teriyaki sauce until the sauce is thicken.
5. Return the skewers to the pan with the heat off, and line the skewers all along the edge of the pan. Brush the teriyaki sauce all over the shrimp and salmon, repeat till all the skewers are sauced. Doing this in the sauce pan ensures less mess and one less pan to clean. If you have leftover sauce, store in a jar and place in the fridge. Set aside the skewers until ready to serve.
6. Shred the purple cabbage and carrots. Slice zucchini and onions. Minced the garlic.
7. In a wok on medium high heat add 2 tbsp oil. Add the garlic and onions, stir fry until onions are translucent and garlic is slightly brown.
8. Add the shredded cabbage and stir fry for about 2 mins, salt and pepper to taste.
9. Then added the shredded cabbage and zucchini and stir fry another 2-3 mins until the zucchini softens. You don't want to over cook the vegetables. Add 2-3 tbsp of the teriyaki sauce and continue cooking until well combined.
10. Transfer the cabbage stir fry onto a large serving platter and place each salmon skewer on top. Garnish with some chopped green onions.
Ingredients
3 oz Salmon (cut into same thickness as shrimp)
10 large Shrimp
Green onions cut into 1/2 inch length
2 cups Shredded Purple Cabbage
1 cup Shredded carrots
1/2 cup Sliced zucchini
1 sliced onions
3 minced garlic cloves
Teriyaki sauce recipe:
1/4 cup soy sauce
3 tbsp honey
1/2 tsp garlic powder
1/4 tsp black pepper
1/3 cup water
1 tbsp cornstarch
Heat all ingredients in a small pot until sauce thickens
1. Cut the salmon into rectangles and as much as possible try to have them the same thickness are the shrimp.
2. Using bamboo skewers that are about 5 inches long. Skewer the shrimp, green onion slices and salmon. Repeat until all the salmon and shrimp are skewered. I had some skewers that were just shrimp. Season the skewers with salt and pepper on both sides.
3. In a non stick pan on medium high heat, place some oil and brush to coat the bottom of the pan. Place a couple of skewers on the pan, mine fit about 2-3. Cook 3 mins per side until the shrimp and salmon are pink and cooked through. Repeat until all skewers are cooked.
4. In a separate saucepan, combine all the items for the teriyaki sauce until the sauce is thicken.
5. Return the skewers to the pan with the heat off, and line the skewers all along the edge of the pan. Brush the teriyaki sauce all over the shrimp and salmon, repeat till all the skewers are sauced. Doing this in the sauce pan ensures less mess and one less pan to clean. If you have leftover sauce, store in a jar and place in the fridge. Set aside the skewers until ready to serve.
6. Shred the purple cabbage and carrots. Slice zucchini and onions. Minced the garlic.
7. In a wok on medium high heat add 2 tbsp oil. Add the garlic and onions, stir fry until onions are translucent and garlic is slightly brown.
8. Add the shredded cabbage and stir fry for about 2 mins, salt and pepper to taste.
9. Then added the shredded cabbage and zucchini and stir fry another 2-3 mins until the zucchini softens. You don't want to over cook the vegetables. Add 2-3 tbsp of the teriyaki sauce and continue cooking until well combined.
10. Transfer the cabbage stir fry onto a large serving platter and place each salmon skewer on top. Garnish with some chopped green onions.
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