Salmon Skewers with Teriyaki Sauce

Ingredients

• 500 g chestnuts
• Salt
• 500 g salmon fillet (pre‑cooked)
• 1 Lime
• 6 tbsp teriyaki sauce
• 4 tbsp sesame oil
• 4 Spring Onions
• 200 g Long grain rice
• 2 tbsp whole cane sugar

Instructions

1. 1.

   Score the chestnuts on their convex side and simmer in salted water for 20–30 minutes.

2. 2.

   Rinse the salmon, pat dry, and cut into pieces. Squeeze the lime. Drizzle the salmon with 4 tbsp teriyaki sauce, lime juice, and 2 tbsp oil; cover and marinate in the refrigerator for about 30 minutes.

3. 3.

   Wash and trim the spring onions, cutting them lengthwise to match the salmon cubes. Slice the remaining green onion into thin rings.

4. 4.

   Drain the chestnuts and peel while still warm, removing the brown inner skin as well. Let cool.

5. 5.

   Cook the rice in salted water according to package instructions.

6. 6.

   Remove the salmon from the marinade; skewer alternating salmon cubes with spring onion pieces on wooden sticks. Heat the remaining oil in a grill pan and sear the skewers for 3–4 minutes per side over medium heat.

7. 7.

   Melt the sugar over medium heat in another pan. Add the chestnuts, turning until caramelized. Mix the chestnuts into the rice and garnish with green onion rings. Serve the salmon drizzled with leftover teriyaki sauce.