Teriyaki Salmon Skewers

By courtneyepowell

Ingredients

• 2 t sesame oil
• 2 t finely chopped fresh ginger (about a 1-in piece)
• 1 t finely chopped garlic
• 1/4 c tamari low-sodium soy sauce
• 2 T mirin
• 1/4 c OJ
• 2 T unseasoned rice wine vinegar
• 1 T brown sugar
• 2 t cornstarch
• 1 1/4 lbs salmon fillet from the tail section, skinned
• 24 6-in skewers, soaked in water for 30 mins
• black and white sesame seeds for garnish

Preparation

Step 1

In a small saucepan, heat the sesame oil over low. Cook ginger and garlic, stirring, until softened, for about 5 mins. Stir in soy sauce, mirin, OJ, vinegar and brown sugar. Whisk the cornstarch into 1/2 c water until dissolved, then add to pan. Bring the mixture to a boil, reduce heat slightly and simmer 5 mins, then remove from heat and let cool. (Teriyaki sauce can be made in advance and refrigerated, covered, for up to 3 days.)

Cut the salmon fillet into strips, about 1/2 in wide by 4 in long. Weave the salmon onto the skewers, folding it back and forth over the tip to create a wavy look.

Preheat broiler to high. Brush salmon skewers with teriyaki sauce on all sides. Cover exposed wood of skewers with foil to prevent burning and broil for 2-3 mins, turning once. Remove, brush skewers once more with sauce, sprinkle with seeds and serve with additional sauce for dipping, if desired.