Skewers of all kinds are a very popular; I make chicken, beef and pork all the time so it’s always a nice break when a client orders one with fish. This island inspired party appetizer is perfect any time of year and it’s a nice change from teriyaki chicken. I love salmon and these mini orange teriyaki salmon skewers with coconut lime dip taste like a celebration in the tropics. These are so quick to put together and just bake in a hot oven in less than 10 minutes and they are ready to serve to your party guests, only if they can take a break from Hula dancing. Seriously, you don’t have to host a themed party to enjoy these wonderful mini skewers; these would be great as an entrée as well served with coconut rice.
Orange Teriyaki Salmon Skewers with Coconut Lime Dip
These luscious tropical inspired salmon skewers are a perfect party appetizer to get your guests wanting to do the Hula…true story!
Ingredients
- 2 lbs skinned fresh salmon cut into 25 strips
- 25 5 inch bamboo skewers soaked in hot water for 15 minutes
- 2 tbsp brown sesame seeds
- 2 tbsp black sesame seeds
Orange Teriyaki Sauce
- 1/2 cup low sodium soy sauce
- 3/4 cup orange juice
- 1 orange, zested
- 2 tbsp brown sugar, packed
- 1 tbsp unseasoned rice wine vinegar
- 2 green onions, chopped
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 tbsp corn starch mixed with 3 tablespoons water
Coconut Lime Dip
- 3 tbsp fresh lime juice
- 2 limes, zested
- 1/2 cup Greek yogurt
- 1 cup full fat coconut milk
- 1 tbsp cilantro, chopped
- 2 green onions, chopped
- 2 tsp garlic chili paste
- 2 tbsp honey
- 1/2 tsp kosher salt
- 1/2 tsp pepper
Instructions
Orange Teriyaki Sauce
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Combine all the orange teriyaki sauce ingredients except the corn starch dissolved in water into a small sauce pan.
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Heat over medium/high until it begins to lightly boil, stirring occasionally, remove from heat and whisk in the corn starch mixture
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return to the stove top and heat until the sauce begins to thicken up, cook for two minutes more. Remove from heat and set aside to cool
Coconut Lime Dip
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Combine all the ingredients and put in a small covered container in the refrigerator until ready to serve.
Salmon Skewers
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Preheat oven to 425 degrees F
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Thread each piece of salmon in and out onto each bamboo skewer and place in a glass baking dish like a 9X11 and pour the teriyaki sauce over, turn each skewer over so they are well coated, let marinate for 10 minutes
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Place each skewer on a parchment or silicone mat lined sheet pan and sprinkle each skewer with brown and black sesame seeds and place in oven for 6 minutes
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Place on a platter along with a small bowl with the coconut lime dip and Serve
YUM YUM YUM!!! This was the most amazing appetizer I have had in YEARS! The salmon skewers were divine and the coconut lime dip was the perfect accoutrement. I can’t wait to try this at home!!!