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How to Make Salmon and Chicken Satays

How to Make Salmon and Chicken Satays

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Bryan Davis
www.bryanskitchen.com  
 

I graduated with honors from L'Academie DeCuisine's professional program in Gaithersburg, MD.  After my graduation from culinary school I began to develope my own unique style working at the nationally acclaimed Old Ebbitt Grill and Red Sage restaurants in Washington, D.C. For the last seven years, I have been providing unparalleled value as a personal chef and caterer for an array of clients in the Washington metropolitan area. As demand for my services grew I began to rent space in commercial kitchens. In 2005, realizing that I wanted to teach as well as prepare food for my clients, I purchased Ronaldo's of Potomac, a cooking school in the Kentlands to expand my offerings and to share my love of good food. While I still love the challenge of catering, I now offer cooking classes and supper clubs. As a small business owner I have never lost sight of the personal touch that all of my clients want and deserve.  I rarely provide services to more than one or two events per day in order to provide the individualized service for each and every event.  All of my food is prepared fresh at Chef Bryan's Kitchen using only the finest ingredients.  Fueled by my love for food and the opportunity to share that love in so many ways.

How to Make Salmon and Chicken Satays

 

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Tags:

Salmon

,

Chicken

,

Satay

,

Party

,

Cocktail

,

Thai

,

Chilly

,

Glaze

,

Grill

,

Smoke

,

Marinate

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How to Make Salmon and Chicken Satays

Ingredients

Chicken
salmon
2 tablespoons Soy sauce
Sesame oil
Cilantro
Dijon mustard
Garlic
2 tablespoons Lemon/lime juice
1 tablespoon rice wine vinegar
Salt

Instructions

1. Cut the chicken or salmon into bite-size pieces.


2. For the marinade, combine the soy sauce, lemon juice, rice wine vinegar, garlic and salt along with oil.


3. Put the chicken and salmon pieces into the marinade. Let them soak for a minimum of 30 minutes. Add cilantro to the marinade to let the flavors meld together.


4. Skewer the chicken or salmon pieces, starting at the thick end and working towards the thin end. Lay foil down on the edge of the grill and lay the skewers over the foil. Fold the foil around the skewer and put them on the grill.

 

5. Once a grill mark appears, turn them over. Once they have grill marks on both sides, pull them off the grill, set them in a baking pan or baking sheet and finish them in the oven for 3 to 4 minutes at 350 degrees.

 

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Transcripts

Bryan Davis: Hi, my name is Bryan Davis and I am the Chef owner of Chef Bryan's Kitchen in Gaithersburg, Maryland. Today, I am going to show you how to make chicken and salmon satays. Chicken and salmon satays basically, are little bite size marinated pieces of chicken and salmon that are set on a skewer so it makes them very easy to eat and they hold a very nice flavor.

I am going to show you how to put the marinade together, we are going to cut up the chicken and salmon, place it in the marinade, let them soak for about 30 minutes, skewer them, put them on the grill to mark them and then we are going to finish them in the oven so that they stay nice and juicy.

We are going to need a cutting board, a sharp knife and a grill. In terms of the ingredients that we are going to use today we are going to need the chicken and the salmon and I will show you how we are going to break those down into the bite size pieces. We are going to need sesame oil, soy sauce, lemon juice, rice wine vinegar, garlic, olive oil, salt and cilantro. Just a little bit about me, again, like I said, my name is Bryan Davis with Chef Bryan's Kitchen located in Gaithersburg, Maryland. I started my business as a personal chef where I go into people's homes, prepare meals, leave them in the refrigerator so when they came home, they had a nice, healthy, quality tasting meal with very little effort. I purchased this kitchen about three years ago and in this area basically, what I do is high-end dinner parties, public, private wine dinners, corporate team building and I still continue to do some personal chef service. So with that, let's go ahead and get started. We are going to go ahead and get started with the chicken.

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