Name: Salmon Yakitori
Total time: 55 min
Yield: 4
Ingredients: 1/2 cup soy sauce; 1/2 cup mirin; 1/4 cup packed light brown sugar; 1/4 cup unseasoned rice vinegar; 4 (4- to 5-ounce) skinless salmon fillets, cut into 2-inch pieces; Canola oil, for brushing; 4 baby bok choy, large outer leaves removed and bulbs halved lengthwise; 2 large scallions, trimmed and cut into 2-inch lengths; 4 double-prong skewers; Kosher salt; Toasted sesame seeds, for garnish; Steamed rice, for serving

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Anonymous

02/08/2021

This was outstanding. I used salmon belly so I had to skewer it with just the green onions and skewer the bok choy separately. The salmon belly only took a minute or two on each side and it was melt in your mouth delicious. I brushed some of the marinade on the bok choy and cooked it until it had brown grill marks on both sides. Will definitely use regular salmon next time, the salmon belly was almost too rich. Also used this marinade on some fish collars which I also grilled with excellent results. Easy, efficient, and delicious.

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Salmon Yakitori

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