Petuna bbq salmon yakitori skewers


4 x salmon fillets, cut into cubes

For the glaze:
100ml of soy sauce
100g caster sugar
40ml mirin
30ml of sake
5 spring onions finely chopped
1 inch root ginger, peeled and finely chopped


Heat glaze ingredients in a saucepan until the mixture isboiling Reduce the heat and let simmer for 15 mins. Heat BBQ plate on high and brush with oil. Thread salmon cubes onto skewers leaving a small gap between each piece. Brush the glaze onto the salmon and BBQ for 3-4 mins.

To Serve

Serve your salmon yakitori with rice or salad.