This is a great way to make salmon now that we have our bbq’s fired up for the season. Make sure your grill is well greased — fish notoriously sticks and can turn into a mess. This marinade works well with salmon filets as well and you can cook them up in the oven (400F for 10-15 mins) all through the year. The marinade is super easy and can be made up ahead of time, then throw it on your fish to marinate an hour before cooking. The skewers cook up really quickly and served with a salad makes a healthy and satisfying dinner. This recipe is delicious enough to serve to company and makes a great addition to your dinner repetoire.
* I served this with a big salad made with a variety of vegetables and a Creamy Japanese Dressing to tie the flavours together.
1 1/2 pounds skinless salmon filet, sliced into 1/4 inch thick strips (against the grain)
1 Tbsp sesame seeds
8 wooden skewers, soaked in water for at least 15 minutes
adapted from The Gourmet Prescription
3 Tbsp soya sauce or tamari (check label to verify gluten free if necessary)
1 1/2 Tbsp rice vinegar
1 tsp maple syrup
1 Tbsp lemon juice
1 tsp grated fresh ginger
Mix all ingredients. Place salmon strips in a non-reactive container and pour marinade over. Refrigerate for 1 hour. Skewer salmon strips by weaving onto wooden skewers, about 2 strips per skewer.
Transfer marinade to a small saucepan, bring to a boil and simmer for 2 minutes.
Spray grill with Pam. Heat BBQ to 400 F. Place skewers on grill and cook for 3-4 minutes. Turn carefully. Sprinkle with sesame seeds. Cook for another minutes. Remove from grill. Serve with heated marinade.
Everyone can spoon a tablespoon or so of the marinade over their salmon skewers.