In a measuring jug, mix the soy sauce, sesame oil, brown sugar, ginger, and chilli flakes to make a marinade.
Add cubed salmon to a bowl. Pour half the marinade over the salmon and mix until well coated. Refrigerate at least 20 minutes, longer if possible.
Whisk the hoisin sauce into the remaining marinade to make a glaze and set aside.
Heat a drizzle of olive oil in a frying pan over medium-high heat.
Thread the marinated salmon and zucchini onto the skewers. Brush with glaze and cook in your preheated pan for 3-4 minutes on each side, until cooked through, adding glaze whenever you rotate.
Transfer skewers to a plate and sprinkle with chopped shallots, sesame seeds and crushed wasabi peas. Serve with lime wedges.
Notes
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