Name: Miso-Glazed Salmon Skewers
Yield: 4–6 servings
Ingredients: 1/4 cup yellow miso paste; 2 teaspoons dashi powder; 2 tablespoons mirin (Japanese rice wine); 2 teaspoons superfine sugar; 1 1/4 pounds skinless salmon fillets, thinly sliced; Amaranth leaves (optional), to serve; Shichimi togarashi, to serve

Three skewers stacked on a plate with a small bowl filled with a redtinged spice mix for sprinkling.

donna hay magazine, photography by Benjamin Dearnley

Miso is one of my latest favorite ingredients—with its distinctive flavor, it makes a delicious marinade for these tender salmon skewers. With a sprinkling of spice, they're great as an impressive appetizer or snack.

Cooks' Note

Dashi powder is a Japanese soup stock. It's available in the Asian aisle of supermarkets and in Asian grocers.

Shichimi togarashi is a Japanese spice mixture. It's available in the Asian aisle of supermarkets and in Asian grocers.

Recipe information

Yield
4–6 servings

Ingredients

1/4 cup yellow miso paste

2 teaspoons dashi powder

2 tablespoons mirin (Japanese rice wine)

2 teaspoons superfine sugar

1 1/4 pounds skinless salmon fillets, thinly sliced

Amaranth leaves (optional), to serve

Shichimi togarashi, to serve

Preparation

Step 1
Preheat broiler. Place the miso, dashi powder, mirin and sugar in a medium bowl and mix to combine.
Step 2
Thread the salmon onto metal skewers and place on 2 large baking sheets lined with aluminium foil. Brush each side of the salmon with the miso marinade. Cook the salmon, in 2 batches, for 4 minutes or until golden and slightly charred. Set aside and keep warm. Place the skewers on a plate with amaranth leaves and sprinkle with shichimi togarashi to serve.

Image may contain: Food, Bread, Pancake, Confectionery, and Sweets

TagsSkewer Japanese East Asian Asian Salmon Fish Seafood Miso Main Dinner Dairy Free Quick Easy Broil Donna Hay Magazine

Recipe notes

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