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Yakitori-Style Salmon

Servings: 0

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!