Teriyaki Salmon Skewers with Sriraccha Mayo

This takes almost no time to prepare and even less to cook.

2 tbsps brown sugar
1/2 tsp fresh minced ginger
1/4 tsp garlic powder
1 tsp honey
1 tbsp pineapple juice

1  1/2 tsp cornstarch
2 tbsps soya sauce

320 g salmon, cubed

Mix the first five ingredients together in a small saucepan. In a small bowl mix cornstarch and soya sauce together then whisk it into the saucepan. Heat to medium and whisk until thickened. Cool.

You can skewer the salmon alone or slide in some veggies like red pepper or yellow zucchini.

Brush all over with the sauce. Marinate for 30 minutes or even overnight. Barbecue on medium high heat, around 375 F  for 3 minutes per side.

Garnish with sliced green onions and sriraccha mayo.

Mix 1/4 cup mayo with 1 tsp sriraccha sauce. Put it in a ziplock baggie, snip a corner off and drizzle on the sauce right before serving.