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© Ferrellgas, L.P.
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Fish & Seafood
Courtesy of Bull Outdoor Products
2 - 4 hours
10 - 30 minutes
Current rating: 0 (0 ratings)
1-1/2 lbs Center-cut salmon fillet, cut into 1-inch cubes
3 bunches Scallions, cut into 1-inch pieces
Vegetable oil for grilling
For the marinade:
3/4 C Lite or less sodium soy sauce
1/2 C Mirin (Japanese cooking wine) or dry sherry
2 Cloves garlic, minced
1 T Grated fresh ginger
Metal skewers or Bamboo skewers (that have soaked in water for 1 hour)
Stir together the marinade ingredients in a small mixing bowl.
Add the cubed salmon and weigh down with a small plate so that the salmon stays submerged.
Cover with plastic wrap and marinate in the refrigerator for 2 to 3 hours.
Remove the salmon from the marinade and strain marinade into a small sauce pan.
Bring marinade to a boil and reduce the heat to simmer for 5 minutes; remove from heat and set aside to cool.
Blot the salmon cubes with paper towels.
Thread the salmon cubes on skewers alternating each piece of fish with a couple pieces of scallion.
Brush the salmon skewers with a little vegetable oil to help prevent sticking.
Set up grill for direct cooking over medium heat.
Make sure the cooking grates are very clean and then brush them with olive oil before grilling.
Cook on for 8 to 12 minutes turning every couple minutes and basting with the reserved yakitori sauce at each turn.
Serve hot or at room temperature with steamed white rice and the remaining yakitori sauce for dipping.
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