Salmon kebabPhoto: Shebeko/Shutterstock

Asian-flavored salmon skewers

An appetizing Japanese-inspired fish dish.


  • Yield: Serves 2 (can be doubled or tripled)
  • Prep time:
  • Cook time:

The Little One and I eat more fish meals than Husband, so I went shopping in the freezer again. A package of salmon steaks came to hand. On the eGullet forum, a member contributed a recipe – skewered fish and chicken glazed with a Japanese sauce. It looked easy and delicious, so I copied it, using only fish. Here’s my variation.

Ingredients

  • 2 salmon steaks
  • 1/2 cup sweet wine (the recipe calls for Mirin, a sweet rice wine, but I used a semi-sweet mead)
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1/2 teaspoon minced ginger root
  • 2 cloves garlic, minced or crushed
  • 1 tablespoon sesame oil, or other oil (not olive)
  • Juice of 1/2 lemon

Directions

First, have 4 skewers ready. If you’re using wooden ones, it helps to soak them in cold water for 10 minutes or more, to keep them from burning in the broiler.

Then, make the sauce.

Put the wine, soy sauce and honey into a wok or deep skillet. Light a high flame under it and start stirring. Get it to boil and then lower the flame, stirring all the while. You want the liquid to reduce to about half, but not totally evaporate.

Add the lemon juice, ginger, crushed garlic and sesame oil. Cook another 5 minutes. Turn the flame off and let it rest.

Cut each salmon steak into chunks. Put the chunks into the somewhat cool sauce and let them marinate about 5 minutes. Turn the chunks over a few times to let them soak the sauce up.

Thread the salmon chunks onto the skewers, turning the skin side up to let it char deliciously under the grill.

Broil for 10 minutes, skin side up, then 5 more minutes on the other side.

While the salmon is broiling, go back to the sauce. Boil it down to almost a syrup. There should be only 3 or 4 tablespoons left when you’re done. Glaze the salmon with this, and save any left over to spoon onto the fish at the table.

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