Salmon Miso on Skewer

Salmon Miso on Skewer

Salmon Miso on Skewer

This is by far, my favorite, easiest salmon on skewer recipe. 

One side of skinned Salmon fillet (± 6 ounces)
3 Tbsp Red miso
2 Tbsp Dry Sherry (I believe you can use Japanese sake or mirin as well)
2 Tbsp Sugar
2 Tbsp Japanese soya sauce
8 bamboo skewers
1 Scallion, finely chopped for decoration
1 Tsp Black sesame seeds (optional)

1. Cut the salmon fillet into 8 long strips.
2. Mix miso, dry sherry, soy sauce and sugar in a small bowl (you can taste the mixture and adjust proportions to your liking).
3. Pour half of the mixture into a container with lid large enough to fit your salmon fillets. Put your salmon fillets in then pour the rest of the miso mixture over the top of the fish. Make sure your fish is coated thoroughly with the miso mixture.
4. Put the lid on the container and let the fish marinate overnight (well, 30 minutes will do to).
5. Thread a piece of fillet onto each skewers.
6. Line a baking tray with baking paper then put the skewers on the tray. Brush each skewer with the remaining marinate mixture.
7. Put the tray with skeweres on it on middle rack and broil for 7-10 minutes, depending on how thick your fillets are and how hot your oven broiler is.
8. Once the fillet is nicely glazed and thoroughly cooked, serve immediately with rice. Sprinkle chopped scallions and black sesame seeds on the salmon.

Happy cooking!!

PS: You might have to keep an eye on the fish while cooking. The miso mixture has sugar in it that can easily burnt. If its start charring but the inside of the fish hasn't looked enough cooked, place the skewers on a lower rack of the oven.


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