Serves 4 as main course, or 8 as a canapé 500g (1lb 2oz) wild Alaska salmon fillets, cut into chunks Bamboo skewers 100ml (3 ½ fl oz) teriyaki marinade 150g (5oz) crème fraiche or Greek-style natural yoghurt 4 tsp wasabi paste or horseradish sauce
• Take some small bamboo skewers and soak them in hot water for 10 minutes, then thread chunks of skinless wild Alaska salmon fillet onto them • Lay them in a shallow dish and spoon the teriyaki marinade over them. Leave them to marinate for at least half an hour, covered and chilled • Grill for three or four minutes, turning often • Serve with a dip made from crème fraiche or Greek-style natural yoghurt mixed with the wasabi paste or horseradish sauce Cook’s tip: Instead of teriyaki marinade, try a mixture of equal quantities of fish sauce (also called nam pla) and light soy sauce. Sprinkle the cooked skewers with sesame seeds, if you like. Recipe from the Alaska Seafood Marketing Institute.