Jon’s Spring Salmon Skewers
1-pound boneless skinless salmon fillet, cut
lengthwise into 1/2-inch-wide strips
16 wooden skewers
Sesame seeds
A 1-inch piece fresh gingerroot
1 cup mirin (available in Asian section)
1/2 cup sake (Japanese rice wine)
1/2 cup soy sauce
1/4 cup watermelon (seeds removed)
1/4 cup rice vinegar
4 tablespoons sugar
Peel and chop gingerroot. In a blender, combine
gingerroot with remaining marinade ingredients and
blend until smooth.
Thread salmon onto skewers. Marinade fish for 2
hours to two days. Transfer to baking sheet.
Sprinkle salmon with sesame seeds. Preheat oven to
350°F. Bake until salmon is just cooked through, 5
to 7 minutes. Arrange on platter and serve with
Pecan & Walnut paste.
All Jon's recipes
© 2002 Mad chef
productions Inc. All rights reserved
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