Barbecued Teriyaki Salmon Skewers

This recipe from the CSIRO Total Wellbeing Diet proves healthy and delicious can go hand in hand.

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Serves: 2

Prep time: 20 mins

Cooking time: 12 mins

Ingredients

  • 300g skinless, salmon fillets
  • 2 tablespoons teriyaki marinade 
  • 1 small red onion, cut into thin wedges
  • 1 small red capsicum, chopped
  • 1 small green capsicum, chopped
  • 120g cup mushrooms, halved
  • 250g cherry tomatoes
  • olive oil cooking spray
  • 50g baby rocket leaves
  • 1 teaspoon sesame seeds

Method

Cut the salmon into 12 pieces. Thread the salmon onto 4 skewers. Place in a ceramic dish. Spoon over 1 tablespoon of teriyaki. Turn to coat.

Combine onion, capsicum and mushrooms in a bowl. Add remaining marinade, stir to coat.

Preheat barbecue plate to medium heat. Spray the skewers with olive oil. Barbecue for 2-3 minutes each side for medium or until cooked to your liking. Remove to a plate and cover to keep warm.

Spray the vegetables with oil and add to the hot barbecue. Cook, turning often for 4 minutes. Add the tomatoes, cook for a further 1 minute or until vegetables are lightly charred and tender.

Arrange rocket between two plates. Add the vegetables, and skewers. Sprinkle with sesame seeds and serve.

This recipe, among hundreds of others, is available to anyone who joins the CSIRO Total Wellbeing Diet program. When you join the 12-week program, you also receive a meal plan designed by a team of nutrition experts. The recipes focus on higher protein, low GI foods that will keep you fuller for longer.

The 12-week program is $199, and you can claim a full refund if you adhere to it.

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