Cut the salmon into 12 pieces and thread onto 4 skewers. Place into a ceramic dish. Spoon over 1 tablespoon of teriyaki marinade. Turn to coat. Combine onion, bell peppers and mushrooms in a bowl. Add remaining marinade, stir to coat.
Preheat barbecue to medium heat. Spray the skewers with olive oil. Barbecue for 2 to 3 minutes each side or until cooked to your liking. Remove to a plate and cover to keep warm.
Spray the vegetables with oil and add to the hot barbecue. Cook, turning often for 4 minutes. Add the tomatoes, cook for a further 1 minute or until vegetables are lightly charred and tender. Arrange arugula between two plates. Add the vegetables and skewers. Sprinkle with sesame seeds and serve.
TIP: You can also choose to broil the skewers in the oven at 425°F, using the same instructions above.
Nutrition facts per serving
Makes 2 servings
|Total Fat||17.6 g|
|- Saturated Fat||3.5 g|
|Total Carbohydrate||16 g|
|- Dietary Fiber||3.2 g|
|- Total Sugars||9.6 g|
|-- Added Sugars||0 g|