WILD SALMON & SKIN YAKITORI WITH SWEET RICE MISO SAUCE

PREP + COOK TIME 45 MINUTES SERVES 6

2kg side of wild salmon,

skin on, pinboned

2 green onions, sliced thinly,

on the diagonal

YAKITORI GLAZE

¼ cup (60ml) mirin ¼ cup (60ml) sake ¼ cup (60ml) soy sauce

SWEET RICE MISO SAUCE ¼ cup (60ml) sweet rice miso 2 tablespoons honey

¼ cup (60ml) rice wine vinegar 1 tablespoon soy sauce

1 Make yakitori glaze, then sweet rice miso sauce.

2 Using a sharp filleting knife, remove the belly and fin from salmon. Remove any uneven sides; set aside. Carefully remove the skin from the salmon by cutting 1cm in from the tail end, just until you reach the skin. Then adjusting the blade horizontally, hold the end you’ve now created to help you run the knife between the skin and the flesh, moving lengthways to the end. Try moving the skin rather than the knife to ensure a clean cut.

3 Cut salmon skin into 10cm x 2cm strips; set aside. Cut salmon into 2cm pieces; set aside. Thread salmon onto 18 skewers. Brush salmon with yakitori glaze.