Marinated salmon teppanyaki skewers

Teppanyaki skewers of marinated salmon, bok choy, sesame & Plantin truffle soy sauce

Difficulty level: easy

Preparation time 20

Cooking time 6

Marinating time 30

Servings people

Ingredients

For the skewers

600 g of fillet salmon fresh, without skin or bones
3 to 4 bok choy (small)
2 c. tbsp sesame seeds grilled
1 spring onion finely chopped
1 c. tbsp oil neutral for cooking

For the marinade

4 c. tbsp soy sauce
2 c. tbsp truffle soy sauce Plantin
1 c. tbsp sesame oil grid
1 c. tbsp honey
1 c. coffee ginger finely grated fresh
1 pod garlic grated (small)
1 c. tbsp lemon juice Green

Instructions

In a bowl, combine soy sauce, Plantin truffle soy sauce, sesame oil, honey, ginger, garlic and lime juice.
Take a few spoonfuls of this marinade and reserve them for finishing.
Cut the salmon into regular cubes of approximately 3 cm. Place the pieces in the marinade and mix gently to coat them well.
Leave to marinate for 20 to 30 minutes in the refrigerator. Avoid marinating for too long to preserve the delicate texture of the salmon.
Wash and dry the bok choy carefully. Separate the leaves and cut mainly the white and fleshy parts into pieces of 2 to 3 cm. Keep a little green on each piece to add color. The pieces should be thick enough to remain slightly crunchy after cooking.
Lightly drain the salmon.
On each skewer, alternate salmon and bok choy, ending with salmon. The bok choy placed between the pieces of salmon will grill while absorbing some of the cooking juices and marinade.
Heat a teppanyaki plate or large frying pan strongly. Add a light film of neutral oil then place the skewers.
Sear them for about 1 to 2 minutes per side, turning them gently. The salmon should be nicely caramelized on the outside and remain soft inside. The bok choy should be grilled while maintaining a slightly crunchy texture.
At the very end of cooking, lightly brush the skewers with the reserved clean marinade. Sprinkle generously with toasted sesame seeds.
Remove the skewers from the teppanyaki then add, off the heat, a few drops of Plantin truffle soy sauce to preserve the truffle aromas as much as possible. Finish with the finely chopped spring onion.
Serve the skewers immediately, accompanied by Japanese rice or a small teppanyaki grilled bok choy.