SalmonS Skewers with Miso Sauce
SERVES 6 PREPARATION & COOKING 45 MINUTES
2kg 2 salmon side, skin on,
pin-boned
2 spring onions, sliced
thinly on the diagonal YAKITORI Y GLAZE
¼ cup mirin
¼ cup sake
¼ cup soy sauce SWEET RICE MISO SAUCE ¼ cup sweet rice miso 2 tablespoons honey
¼ cup rice wine vinegar 1 tablespoon soy sauce
YAKITORI GLAZE. Combine ingredients in in a small bowl.
SWEET RICE MISO SAUCE. Combine C sauce ingredients in a small bowl.
Using a sharp filleting k knife, remove the belly and fi fin from salmon. Remove a any uneven sides; set aside. C Carefully remove skin from s salmon by cutting 1cm in from the tail end, just u until you reach the skin. T Then, adjusting the blade h 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.
4. Cut salmon skin into 10cm x 2cm strips; set aside. Cut strips into 2cm pieces, then thread onto 18 skewers. Brush with yakitori glaze.
5. Cook skewers on a heated oiled chargrill plate (or grill or barbecue) over medium heat, turning frequently, for 3 minutes or until cooked. Cook skin on heated chargrill plate, turning frequently, for 5 minutes or until crisp.
6. Serve salmon with miso sauce, topped with crispy skin and sprinkled with spring onion.