Grilled skewers on a wood mat, dipping sauce, bowl of rice, bowl with salad on the side.

Salmon Yakitori

Name: Salmon Yakitori Recipe
Prep time: 4 h
Cook time: 20 min
Yield: 4 Servings
Cuisine: Fish & Seafood
Ingredients: 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 cup Lite or Less Sodium Soy Sauce; 1/2 cup Mirin (Japanese cooking wine) or Dry Sherry; 1/2 Sake; 2 Cloves Garlic, minced; 1 tbsp Grated Fresh Ginger; Additional Items:; Metal Skewers or Bamboo Skewers (soaked in water for 1 hour); Small Bowl; Small Plate; Plastic Wrap; Small Saucepan; Steamed Rice, for serving

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 2 - 4 hours
Cook Time: 10 - 30 minutes

Ingredients:

Center-cut Salmon Fillet, cut into 1-inch cubes
Scallions, cut into 1-inch pieces
Vegetable Oil for Grilling

For the Marinade:

Lite or Less Sodium Soy Sauce
Mirin (Japanese cooking wine) or Dry Sherry
Sake
Garlic, minced
Grated Fresh Ginger

Additional Items:

• Metal Skewers or Bamboo Skewers (soaked in water for 1 hour)
• Small Bowl
• Small Plate
• Plastic Wrap
• Small Saucepan
• Steamed Rice, for serving

Directions:

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.