Salmon Yakitori

Experience the savory delight of our Salmon Yakitori. Skewers of tender, marinated salmon grilled to perfection and glazed with a sweet and tangy teriyaki sauce. Garnished with sesame seeds and scallions, this dish perfectly blends flavors and textures. Ideal as an appetizer or main course.

INGREDIENTS

• 1/2 cup soy sauce – SGC# 087411
• 1/2 cup mirin – SGC# 563805
• 1/4 cup packed light brown sugar – SGC# 051912
• 1/4 cup unseasoned rice vinegar – SGC# 124936
• 4 (4- to 5-ounce) skinless salmon fillets – SGC# 488119
• Canola oil, for brushing – SGC# 054247
• 4 baby bok choy  – SGC# 191983
• 2 large green onions  – SGC# 192014
• 4 double-prong skewers 
• Kosher salt – SGC# 052100
• Toasted sesame seeds, for garnish – SGC# 191159
• Steamed rice, for serving – SGC# 051458

INSTRUCTIONS

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.

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.

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.