Salmon Skewers

24
Aug
Category, DifficultyIntermediate

These salmon kabobs can be prepared in advance and cooked as you need them.

Yields8 Servings
Prep Time40 minsCook Time10 minsTotal Time50 mins
 ⅓ cup soy sauce
 2 ½ tbsp rice vinegar
 2 tbsp mirin
 3 tbsp dark brown sugar
 2 cloves garlic, crushed
 2 tbsp finely chopped peeled ginger (about a 3” piece)
 1 ¾ lbs salmon cut into 1 1/4-inch chunks
 3 scallions, checked and chopped
1

Soak skewers in a bowl of water for 30 minutes.

2

Bring soy, vinegar, mirin, sugar, garlic and ginger to a boil in a small saucepan, then reduce heat and briskly simmer until reduced to 1/2 cup, about 3 minutes. Divide sauce in half and place in two metal bowls and cool to room temperature.

3

Toss salmon cubes with sauce in one bowl. Allow to marinate at least 30 minutes.

4

Preheat broiler or grill pan. Oil surface with a paper towel dampened with canola oil.

5

Drain skewers, then thread with salmon and put on broiler rack or grill pan. Discard marinade in the bowl. Broil or grill until just cooked through, 4 to 5 minutes. Remove from pan and brush with some of remaining sauce in the other bowl.

6

Serve kebabs over rice then drizzle with remaining sauce and sprinkle with scallions.

Ingredients

 ⅓ cup soy sauce
 2 ½ tbsp rice vinegar
 2 tbsp mirin
 3 tbsp dark brown sugar
 2 cloves garlic, crushed
 2 tbsp finely chopped peeled ginger (about a 3” piece)
 1 ¾ lbs salmon cut into 1 1/4-inch chunks
 3 scallions, checked and chopped
Salmon Skewers
IngredientsDirections

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