For the glaze

100ml/3½fl oz gluten free soy sauce

100g/3½oz caster sugar

40ml/1¼fl oz mirin

30ml/1fl oz sake

2.5cm/1in piece fresh root ginger, peeled, julienned

4 x 150g/5¼oz salmon fillets, cut into cubes

cooked rice, to serve


Heat the gluten free soy sauce, sugar, mirin, sake,  and ginger in a saucepan until the mixture is boiling. Reduce the heat and simmer for 15 minutes.

Meanwhile, preheat the grill to high.

Strain the glaze mixture through a sieve into a bowl.

Thread the salmon pieces onto wooden skewers, leaving a space between each piece of salmon.

Brush the glaze onto the salmon and grill for 3-4 minutes, or until the salmon is cooked through.

Baste regularly with any remaining glaze mixture. Serve the salmon yakitori with rice.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Salmon yakitori
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