Sticky salmon skewers

Serves: 6 Prepare & Cook:


  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 45ml red grape vinegar
  • 25g soft dark brown sugar
  • 45g wholegrain mustard
  • 100g fine beans
  • 3 skinless salmon fillets (approx 200g each)


  1. Line a baking tray with baking paper. Set a saucepan with the oil over a medium heat. Fry the shallots for 4-6 minutes, until soft. Increase the heat slightly, pour in the vinegar and cook for 1 minute, until reduced by a third. Stir in the sugar and mustard and cook for 2 minutes more. Season and leave to cool.
  2. Cook the fine beans in boiling salted water for 1 minute. Drain, refresh in iced water and drain again. Cut into 3cm pieces.
  3. Preheat the grill to high. Brush the salmon with the honey-mustard marinade, then cut into 2.5cm cubes. Thread the salmon and beans onto 6 wooden skewers that have been soaked in water for 30 minutes. Arrange on the prepared tray.
  4. Grill for 8-10 minutes, turning halfway and brushing with the remaining marinade. Serve with the rice salad.

Top Tip

Once the salmon skewers are cooked, leave them to cool to room temperature. Use this time as your chance to get the kids ready for the main course.

Also Try

You might like one of these related recipes