Fish Yakitori: Salmon

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Preparation info

  • For

    6

    yakitori
    • Difficulty

      Easy

    • Ready in

      10 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

Ingredients

  • 300 g (10½ oz) fresh salmon
  • ½ bunch coriander (cilantro)

Method

Remove the bones and skin of the salmon. Pick the leaves from the coriander. Peel the French shallot, chop it up finely, chop the lemongrass. Process everything together and add the tamarind, season. Shape small sausages of the mixture around the skewers, cook for 5 minutes.