Jennifer Causey
Active Time
25 MIN
Total Time
55 MIN
Serves : 4

Double-pronged skewers give delicate, flaky proteins like salmon a bit more stability so they can be turned repeatedly without spinning around or falling apart. A soy sauce, mirin, and brown sugar glaze caramelizes on the fish and baby bok choy as it grills, and also serves as a dipping sauce.
Slideshow: More Salmon Recipes

How to Make It

Step 1    

Whisk together soy sauce, mirin, brown sugar, and vinegar in a large bowl until sugar dissolves. Reserve 1/3 cup of the marinade. Add salmon to bowl, mix well, and refrigerate 30 minutes.

Step 2    

Preheat a grill to high (450°F to 550°F), or heat a grill pan over high, and brush grate with oil. Remove salmon from marinade. Thread sal-
mon, bok choy, and scallions onto skewers. Brush with oil, and season lightly with salt.

Step 3    

Grill, turning once, until bok choy and scallions are lightly charred in spots and salmon is medium within, 6 to 8 minutes. Transfer to a platter, and garnish with toasted sesame seeds. Serve with steamed rice and reserved marinade.

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