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Coho salmon mini skewers with maple syrup and soy sauce
2023-10-30
https://www.metro.ca/userfiles/image/recipes/brochette-saumon-coho-erable-soja-12233.jpg
PT15M
PT1H00M
PT1H15M
Follow the ingredients’ order :Peel and cut rutabaga to create 2 cm × 2 cm cubes. Cook them in salted water over medium heat until softened (about 1 hour).In the meantime, cut salmon in cubes of roughly the same size (2 cm × 2 cm). Refrigerate cubed salmon until use.Once cubed rutabaga is thoroughly softened, remove from water and cool completely on a baking dish in the refrigerator.In a small saucepan, reduce maple syrup by half, thin with soy sauce and let cool.Assemble the skewers by alternating salmon and rutabaga on bamboo sticks in the order of your choice. Place mini skewers on a parchment-lined baking sheet so they do not touch each other.Pour maple-soy sauce equally onto brochettes. Roll brochettes in the sauce in order to coat them completely. Bake at 175 °C (350 °F) for about 5 minutes. Roll brochettes in the sauce halfway through and at the end of baking time.Serve brochettes on a spoonful of Greek yogurt. Top with a few finely chopped leaves of fresh dill, and finish with a turn of the pepper mill.Source : Martin Juneau
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1 large rutabaga
300-320 g Coho salmon filet
100 mL Maple syrup
75 mL soy sauce
16 bamboo sticks
100 mL plain yogurt greek
2 sprigs of dill
Coho salmon mini skewers with maple syrup and soy sauce
4
Appetizers
0:15
Preparation
1:00
COOKING
1:15
TOTAL TIME
Ingredients
-
1
large rutabaga
-
300-320 g
Coho salmon filet
-
100 mL
Maple syrup
-
75 mL
soy sauce
-
16
bamboo sticks
-
100 mL
plain yogurt greek
-
2 sprigs
of dill
Preparation
Follow the ingredients’ order :
Peel and cut rutabaga to create 2 cm × 2 cm cubes. Cook them in salted water over medium heat until softened (about 1 hour).
In the meantime, cut salmon in cubes of roughly the same size (2 cm × 2 cm). Refrigerate cubed salmon until use.
Once cubed rutabaga is thoroughly softened, remove from water and cool completely on a baking dish in the refrigerator.
In a small saucepan, reduce maple syrup by half, thin with soy sauce and let cool.
Assemble the skewers by alternating salmon and rutabaga on bamboo sticks in the order of your choice. Place mini skewers on a parchment-lined baking sheet so they do not touch each other.
Pour maple-soy sauce equally onto brochettes. Roll brochettes in the sauce in order to coat them completely. Bake at 175 °C (350 °F) for about 5 minutes. Roll brochettes in the sauce halfway through and at the end of baking time.
Serve brochettes on a spoonful of Greek yogurt. Top with a few finely chopped leaves of fresh dill, and finish with a turn of the pepper mill.
Source : Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
