Go FISH
WILD SALMON & SKIN YAKITORI WITH SWEET RICE MISO SAUCE
SERVES 6
INGREDIENTS
• 2kg side of wild salmon, skin on, pinboned
• 2 green onions, sliced thinly, on the diagonal
YAKITORI GLAZE
• ¼ cup mirin
• ¼ cup sake
• ¼ cup soy sauce
SWEET RICE MISO SAUCE
• ¼ cup sweet rice miso
• 2 tbsp honey
• ¼ cup rice wine vinegar
• 1 tbsp soy sauce
METHOD
Combine ingredients in a small Combine ingredients in another small bowl. Using a sharp filleting knife, remove belly and fin from salmon. Remove any uneven sides, set aside. Carefully remove the skin from the salmon by cutting 1cm in from the tail end, just until you reach the skin. Then, adjusting the blade horizontally, hold the end you’ve now created to help run the knife between the skin and the flesh, moving lengthways to the end. Try moving the skin rather than the knife to ensure a clean cut. Cut salmon skin into 10cm x 2cm strips, set aside. Cut salmon into 2cm pieces, set aside. Thread salmon onto 18 skewers. Brush with yakitori glaze. Cook skewers on a heated oiled grill plate (or barbecue) over medium heat, turning frequently, for 3 minutes or until cooked to liking. Cook skin on heated grill plate, turning frequently, for 5 minutes or until crisp. Serve salmon with miso sauce, sprinkled with green onion.
