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Misoyaki Salmon Skewers (Salmon in Miso Sauce) 

click to enlarge Misoyaki Salmon Skewers (Salmon in Miso Sauce) (Garden of the Gods Gourmet) - BRIENNE BOORTZ
  • Brienne Boortz
  • Misoyaki Salmon Skewers (Salmon in Miso Sauce) (Garden of the Gods Gourmet)

Ingredients

1 lb. salmon, cut into 1-inch pieces good for skewering

8-inch bamboo skewers soaked in hot water for 30 min.

oil for frying

salt

¼ c. white miso paste

½ c. sake

¼ c. sugar

1 tbsp. soy sauce

1 tsp. ginger, minced

green onions sliced for garnish

Directions

In a medium bowl or Tupperware with a lid, mix the miso paste, sake, sugar, soy and ginger until smooth and well-combined, then sprinkle fish lightly with salt and a little extra sake. Add fish to sauce and let set for at least 30 minutes, and soak your skewers.

Heat your gas grill to medium and lightly oil the grates, to help prevent sticking. Remove fish from the marinade, skewer about 4 to 5 pieces onto each skewer, and set on a plate, letting the excess marinade drain off. (Take all your excess marinade and bring it to a boil in a small pot, add a bit of water to thin it out, let boil for 2 to 3 minutes, and then set aside for extra saucing later.)

Once the grill is hot, add your skewers; be sure to use a medium heat so that you do not burn the sauce on the fish. The high sugar content of this sauce makes this a little tricky, so be careful. The fish will cook in about 5 minutes; be sure to turn the skewers a few times for even color and flame-seared tastiness.

Remove from the grill, let cool for a few minutes (since they are tender at this point), then serve with freshly chopped green onions and a good drizzle of the marinade sauce. Or take it off the skewer and make Misoyaki lettuce wraps.

Aftertaste

Miso was very common flavor for me, growing up in Hawaii, so this salmon preparation just kinda feels like home. This same marinade is great on other fish and chicken. Here it's prepared as an appetizer, but it makes a great quick entrée for something different in the week — just be sure you don't forget the white sticky rice.

— Submitted by Spice of Life CafĂ© chef Amy Pontius

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