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Ingredients
- 350g/12oz salmon fillet, skinned and cut into 5cm/2in chunks
- 8 baby leeks, trimmed and cut into
- 5cm/2in lengths
- For the sauce
- 75ml/3fl oz light soy sauce
- 75ml/3fl oz fish stock
- 25g/1oz caster sugar
- 75ml/3fl oz dry white wine
- 50ml/2fl oz sweet sherry
- 1 garlic clove, crushed
Instructions
- Soak 8 bamboo skewers in cold water for at least 30 minutes. Thread
the salmon and leeks alternately onto the soaked skewers. Leave in the
refrigerator until needed. - To make the sauce, put all the ingredients in a small saucepan, and heat
gently over a low heat, stirring, until the sugar dissolves. Bring to the
boil, then reduce the heat and simmer for 2 minutes. Strain the sauce
and leave to cool. Pour about one-third of the sauce into a small dish. - Heat a barbecue or grill until medium-hot. Brush plenty of the remaining
sauce over the kebabs, and cook for 10 minutes, basting frequently with
the sauce. Serve hot with the reserved sauce for dipping
