Ingredients

• 1 large leek, trimmed, halved lengthways, cut into 5cm lengths, layers separated (see tips)
• 500g skinless salmon fillets, cut into 2cm pieces
• Vegetable oil, to grease

Teriyaki sauce

• 60ml (1/4 cup) sake
• 60ml (1/4 cup) mirin
• 60ml (1/4 cup) soy sauce
• 55g (1/4 cup, firmly packed) brown sugar

Nashi pear coleslaw

• 85g (1⁄3 cup) Kewpie mayonnaise
• 1 tbs fresh lemon juice
• 4 cups thinly shredded white cabbage
• 1 nashi pear, thinly sliced
• 4 green shallots, thinly sliced diagonally

Method

• Step 1 Stack 2-3 layers of leek on top of each other and roll into a cylinder. Thread the rolled leek onto one of 12 pre-soaked bamboo skewers. Thread a piece of salmon onto the skewer. Repeat with another cylinder of leek and piece of salmon, and then repeat once more. Place on a plate. Repeat with remaining skewers, leek and salmon. Cover with plastic wrap and place in the fridge until required.
• Step 2 For the teriyaki sauce, place all the ingredients in a small saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened slightly. Reserve 2 tbs. Set aside.
• Step 3 For the nashi pear coleslaw, combine the mayonnaise and lemon juice in a large bowl. Add the cabbage, pear and shallot. Toss to combine. Season with pepper.
• Step 4 Heat a large non-stick frying pan or barbecue flat plate over medium heat. Brush with oil to grease. Place the salmon skewers in the pan (in batches, if necessary, to prevent overcrowding) or on the barbecue. Brush the tops of the skewers generously with teriyaki sauce. Cook for 20 seconds. Gently turn and brush again with the sauce. Cook for 20 seconds. Repeat, turning and brushing with sauce, until the salmon is a deep, dark brown and just cooked through. Serve with the coleslaw and reserved sauce.