Ingredients
- ¼ cup canola oil plus more for greasing
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- ⅔ cup low-sodium soy sauce
- ⅓ cup turbinado sugar brown sugar can substitute
- 2 tbsp unseasoned rice vinegar
- 2 tbsp cornstarch
- black pepper
- 2 lbs boneless, skinless salmon fillets cut into 1-inch pieces
- 1-2 tbsp scallions or garlic scapes finely chopped
- soaked wooden skewers or metal ones
Instructions
- Soak wooden skewers.
- In a small saucepan, heat 1 tablespoon oil over medium-low. Add garlic and ginger and cook, stirring, until fragrant, 1 minute. Add ⅔ cup water, plus the soy sauce, sugar and vinegar, and bring to a boil over high heat.
- Reduce heat to low and simmer, stirring to dissolve the sugar, 1 to 2 minutes. Mix cornstarch with 2 tablespoons water and whisk into sauce. Simmer until thickened, about 2 minutes. Reserve 1 cup of sauce for basting, and transfer remaining sauce to a small bowl, for serving.
- Preheat grill to medium, oil grill pan. Season salmon with pepper and toss with remaining 1 tablespoon oil. Thread onto skewers.
- Grill, basting with sauce and turning every few minutes, until salmon is caramelized and cooked through, about 10 to 12 minutes.
- Top with chopped scallions or garlic scapes.
- Serve with salad or a seasoned rice.
Notes
This recipe also does well to broil. Makes great leftovers too!
Tried this recipe?Let us know how it was!