Sweet and Salty Salmon Yakitori

I love the way that proteins are treated in Japanese cuisine generally, but I especially love yakitori skewers. The perfectly balanced sweet, savoury and sticky glaze caramelises like a dream over meat and fish alike and works incredibly well with a delicate and juicy piece of salmon. The smokiness of the dark spots of crispy caramelised glaze contrasts beautifully with the soft velvety flakes of fish evoking memories of your favourite Japanese restaurant in your very own kitchen. And the best part? This salmon yakitori couldn’t be easier or quicker to make. It is simply a matter of combining store cupboard ingredients and chucking it under the grill/broiler for less than 5 minutes in total.

There are few things I like more in life than a perfectly done piece of fish under the grill. If you don’t know what I mean you need to make this and join the Salmon Yakitori revolution.

Unlike chicken yakitori, the salmon yakitori version needs minimal cooking time and the only thing that takes a bit of concentration is boiling the glaze down to a sticky syrup like consistency that can be brushed liberally over the fish at intervals of its cooking. Even getting the glaze the right consistency is a 15 minute job. Trust me, you got this.

I opted to serve the salmon yakitori skewers over a shredded cabbage and edamame salad tossed in toasted sesame oil and sprinkled with some black sesame seeds. Jasmine rice would be another great accompaniment to make this salmon yakitori a substantial and complete meal.

Alright - enough yakking (couldn’t resist sorry) lets get this salmon yakitori cooking.

Sweet and Salty Salmon Yakitori

Recipe serves 2 Prep and cook time 30mins

Ingredients for the salmon yakitori skewers:

1) 2 Salmon fillets

2) 2 spring onions (scallions)

Ingredients for the glaze:

1) 60ml mirin

2) 60ml dark soy sauce

3) 30ml sake

4) 1 packed tablespoon light brown sugar

Ingredients for the salad garnish:

1) White cabbage

2) Sesame oil

3) Toasted black sesame seeds

Method:

1) Place skewers in water to soak for up to 30 minutes

2) Add all the ingredients for the glaze into a small saucepan and bring to the boil. Turn the flame down to a gentle simmer and continue to reduce the sauce for around 15 minutes until it has thickened and reached a sryupy consistency. Set to one side to cool.

3) Turn on the grill (broiler) and let it get nice and hot.

4) Dice salmon fillets and the sturdy part of the spring onion into desired number of pieces and skewer on two parallel skewers alternating salmon, then onion.

5) Oil the rungs of the grill pan and place silver foil underneath to catch the drips of sticky sauce.

6) Brush the sticky glaze onto the salmon skewers and place them on the grill pan. Then place the grill pan in the highest position possible in the grill, as close to the element as possible without the fish touching it.

7) Allow to grill for 2 minutes and then baste with a second coating of glaze and return to the grill.

8) After another 2 minutes remove from the grill and baste a third time with the glaze. If at this point the salmon has firmed up and you are happy with the degree of cooking it is ready to serve.

9) Toss shredded cabbage and cooked edamame beans in sesame oil and place the salmon yakitori skewers on top. Finish with some black sesame seeds and finely sliced spring onion scattered over the top.

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