Salmon and Chicken Satays – Skewering and Grilling the Meat

    Published: 06-16-2009
    Views: 15,540
    Chef Bryan Davis demonstrates how to skewer and grill the meats for Salmon and Chicken Satays.

    Bryan Davis: Hi, my name is Chef Bryan with Chef Bryan's Kitchen and we are making chicken and salmon satays and right now what we are going to do is I am going to show you how to skewer them and then we are going to grill them. So we have already cut them down, they have been sitting on our marinade for about 30 minutes so what we are going to do is we have these wooden skewers and in most recipes, you will see that they ask you to soak them for a minimum of 45 minutes to an hour. I have seen as long as 24 hours in water to keep them from burning. Well, we didn't do that because I am going to show you another way that you can grill them so that you don't really need to soak them. But now we are going to get into the skewer. So what we are going to do is we are going to take our skewer and basically, we are just going to start at the thickest end and work up towards the thin end. Now you want to stop the skewer before it goes through, because basically, the idea behind these is we are going to eat them off the skewer so you want to make sure that they are small enough or close enough to the tip to where you can eat them right off the skewer. So we are going to go ahead and finish skewering up the chicken and then we will get in and start skewering the salmon. So what we are doing now is we have finished the chicken, now we are going to go ahead and we are going to skewer the salmon. Basically, you want to do the same thing. We are just starting at one end, working the skewer just until we can feel it come through the other end, the point with our finger and then we are going to stop. Now then preparing the grill, like I said before we didn't soak the skewers. So what we are going to do to keep the skewers from burning is we are going to lay foil down the edge of the grill, then when we lay the skewers over the foil, the direct heat will not hit them, so they won't burn. So what we are going to do is we are going to take our foil, basically, you want to fold it, doesn't have to be very wide, so we are going to fold it around about like this. You only need it to be wide enough for the length of the skewer. So now what we are going to do is we are going to put them on the grill. I am just looking for color. So I am going to lay them down, make sure the skewers are over the foil and I am going to let them sit on the grill until I get a nice grill mark on the actual salmon or chicken. Once I get the nice grill mark on, I am going to turn them over and do the exact same thing. It shouldn't take more than about 30 seconds to a minute to get those grill marks on them if the grill is hot. If the grill is not hot when you put them on and it takes a while for the grill marks to appear on it, then there is a good chance that your salmon and chicken will be done by the time they get the color on it. So that is just something that you are going to have to take a look at when you are doing the process of the grilling. The lower the heat of the grill, the longer they are going to stay on, the more they are going to cook. So basically, what we are going to do here is we are going to just let them sit here until they get nice grill marks on both sides. Once they have the grill marks on both sides, we are going to pull them off the grill, set them on a sheet pan or a baking pan in a single layer, you don't want to stack them up, you want them in a single layer and then we are going to finish them in the oven about 350 degrees, for I would say, no more than about, I am not going to say it is going to be about three or four minutes. So we have just taken our salmon and chicken satays off the grill, we got them laying in a single layer on our oven pans and now we are going to put them right in the oven. They are not going to need to be in the oven very long. Most of the cooking was done on the grill. Again, like I said earlier, depending on the size and the thickness and how hot the grill was, that's going to make the determination in terms of how long they are in the oven. We want to make sure we don't overcook them so you want to keep a good, close eye on them while they are in the oven. The salmon maybe a minute or two, the chicken maybe up to about three or four minutes, but like I said, not very long at all. So what we are going to do in the next clip when we come back is I am going to show you how to platter these a couple of different ways and I am going to talk about the sauce that we are going to serve with them which is going to be a Thai chilly glaze.