Ginger Salmon Skewers

Method

1. Combine the tamari, honey, garlic & ginger to make the marinade.  Use a microplane for the garlic & ginger makes it an easy clean up.
2. Add the salmon cubes & leave to marinate in the fridge as long as you can.  If you don’t have time the flavours will still be awesome.
3. Prepare the greens ready for a quick cook.
4. Thread your salmon onto 3 small wooden skewers, draining off a little of the marinade as you will keep the excess marinade to use with the vegetables. (TIP: pre-soak the skewers if using a BBQ or grill to cook). 
5. Optional to lightly toast the sesame seeds in your pan prior to slightly increasing the heat for the salmon. Heat a pan to a medium/low heat.  (Note: the honey, garlic & ginger will burn easily so the heat can’t be too high).  Add the oil & make sure it’s heated before adding salmon.
6. Add the salmon skewers and cook for approx. 3 minutes each side.  Time will vary on how thick your salmon cubes are.
7. Once the salmon is cooked, set aside & keep warm.  Immediately add the vegetables to the same pan, cooking any harder veg first. The soft veg we used only needed a minute or 2.  Towards the end of cooking, add the remaining marinade to the veg and cook through for at least 30 seconds.  (TIP:  if using harder veg add a few teaspoons of water and pop a lid on your pan to steam them through, or steam them briefly before adding to the pan).
8. Add veg to a bowl, top with salmon, sprinkle with sesame seeds & fresh coriander.