WILD SALMON & SKIN YAKITORI WITH SWEET RICE MISO SAUCE

This recipe would work well with any firm-fleshed fish.

Ask your fishmonger to fillet the salmon for you, if you like.

Use the fish off-cuts by cooking them on the char-grill; you can use these in scrambled eggs or flaked into a salad.

You’ll need 18 skewers for this recipe.