This upcoming weekend is the July Fourth holiday and as the original “Brexits,” why not celebrate with … salmon!
I know, not the most likely of proteins for an independence day table, but I love salmon so much I find any opportunity to grill it. In fact, I made this exact same recipe during the Memorial Day holiday weekend when I was visiting my sister in Portland. It’s also almost red, so all you have to worry about is the white and the blue for your table.
While the recipe is pretty simple with just salmon cubes and some vegetable as a divider (I used red bell peppers but shishito peppers would also be a nice alternative), the biggest trick to making this dish is grilling it and keeping the salmon chunks all in one piece. The salmon, of course, can get flakey so if you don’t oil up the salmon and brush some oil on your grill, they’ll end up sticking and creating a mess when you try to flip them. I suggest using a metal spatula to slowly separate the salmon from the grill. Another tip is to always let the heat slowly release the salmon, which means letting it cook until the char marks separate from the grill on their own.
The miso glaze is applied at the end because the sugar can make your salmon burn faster, so be careful about timing. Otherwise, these bright skewers will add a lot more color to your table than all the brown meat I’m sure you typical cook. Enjoy!
Miso-Glazed Salmon Skewers
Makes 4 to 6 skewers
1 lb. fresh local salmon, skin removed and cut into cubes
1 red bell pepper, seeded and diced
extra virgin olive oil
2-3 T miso paste (depends how thick you want it)
1/4 cup rice wine vinegar
2 T sugar
2 T sake
1 T soy sauce
After you’ve slowly removed the skin, cut the salmon into cubes per your preference. You want it thick enough to puncture a skewer through it but not so big that you’ll be full after eating just one skewer. (Note: The chunks I made pictured above was on the big size.) The main thing is to keep them uniformly similar in size so they would cook evenly.
In a small bowl, add salmon and coat with enough olive oil to cover all the salmon (this will help keep it from sticking to the grill). Also season with a teaspoon of sea salt.
Soak skewers in water about an hour before grilling. Then assemble your salmon skewers with the chunks of salmons and the bell pepper (or any vegetable you like). Fire up the grill and then start cooking your salmon on each side until the sides look more pink than dark orange.
In a bowl, whisk together all the ingredients for the miso glaze. Then after you’ve flipped your salmon once, apply the glaze to the top of the salmon on the grill. You can keep some of the glaze for the table if people want to apply more after the salmon skewers come off the grill.
When done, remove from grill and serve immediately. (With salmon, it is ok if the inside is still a bit raw like sushi. But if you think it might still be raw in the center, then the skewers should be eaten right away or wrapped and refrigerated and warmed up before eating.)
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