Cold-busting wasabi salmon skewers recipe

20 April 2017 by
First published: 1 February 2016

If you’ve got a bit of a sniffle, try this cold-busting wasabi salmon skewers recipe. A good wasabi hit can have great effects on the respiratory system; it’s a sure-fire winner if you’re feeling a little congested. It contains powerful, volatile oils that work as an irritant to the mucous membranes in the respiratory tract, causing them to secrete a thin, watery mucous, helping you to breathe more easily. And the flavours of salmon and wasabi together are a perfect match, too.

Ingredients (serves 2)

2 skinless salmon fillets, cut into 3cm chunks

2 spring onions, cut into 3cm lengths

2tbsp soy sauce

1tsp wasabi (paste or powder)

½tsp runny honey


Thread the salmon chunks on to two or three metal skewers, alternating them with sticks of spring onion, then place the skewers on a baking tray.

Mix the soy sauce, wasabi and honey together to make a marinade and pour it over the skewers. Turn the skewers in the marinade several times to make sure all the salmon is evenly coated. Leave to marinate for 10 minutes, then turn the skewers again.

Heat a griddle pan or the grill to a high heat, add the skewers and cook for 15 minutes, turning frequently. Serve immediately with brown rice and a salad, if you like.

Recipe courtesy of Dale Pinnock

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