Salmon yakitori

serves 4
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
• 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.