YAKITORI-STYLE SALMON WITH SCALLIONS AND ZUCCHINI
Yakitori is a Japanese dish in which boneless chicken pieces seasoned with salt (shio) and a soy basting sauce (tare) are threaded onto bamboo skewers and grilled over a charcoal fire. This weeknight meal borrows the flavors of traditional yakitori and applies it to salmon and vegetables. A salty-sweet sauce of soy sauce, sugar, vinegar, garlic and ginger doubles as a glaze and serving sauce. Tossed with greens, the leftover salmon and vegetables make a nice salad the next day, and the sauce keeps in the refrigerator for up to a week. Brush it onto chicken or pork chops before roasting, or use it to season your next clean-out-the-fridge fried rice.
Provided by Kay Chun
Categories dinner, seafood, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small saucepan, heat 1 tablespoon oil over medium-low. Add garlic and ginger and cook, stirring, until fragrant, 1 minute. Add 2/3 cup water, plus the soy sauce, sugar and vinegar, and bring to a boil over high heat.
- Reduce heat to low and simmer, stirring to dissolve the sugar, 1 to 2 minutes. Mix cornstarch with 2 tablespoons water and whisk into sauce. Simmer until thickened, about 2 minutes. Reserve 1 cup of sauce for basting, and transfer remaining sauce to a small bowl, for serving.
- Heat a grill, or a lightly greased cast-iron griddle or grill pan over medium. Season zucchini and scallions with salt and pepper and toss with 2 tablespoons oil. Thread onto wooden skewers that have been soaked in water or metal ones. Season salmon with salt and pepper and toss with remaining 1 tablespoon oil. Thread onto skewers.
- Grill, basting with sauce and turning every few minutes, until salmon and vegetables are caramelized and cooked through, about 10 to 12 minutes for salmon and 12 to 15 minutes for vegetables. Serve with lemon wedges and reserved sauce for dipping.
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Mr Clever b
[email protected]I made this recipe for a party and it was a huge hit. Everyone loved it!
Noela Isabella
[email protected]This dish was a little too spicy for me, but my husband loved it.
May muturi
[email protected]I'm not a fan of salmon, but I loved this recipe. The marinade made the salmon very flavorful.
Morine Adida
[email protected]This recipe is a keeper! I will definitely be making it again.
Carlisa Kent
[email protected]I would have liked the sauce to be a little bit thicker, but overall this dish was very good.
A ghaffar
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too.
Mireille Feison
[email protected]I'm allergic to scallions, so I used green onions instead. The dish was still very good.
Martin Dibkey
[email protected]This recipe is a great way to use up leftover salmon. I added a little bit of lemon zest to the marinade and it was delicious.
Dhang Rubiano
[email protected]I followed the recipe exactly and the salmon came out dry and overcooked. I think I will try it again with a lower cooking temperature.
Derrick Maidment
[email protected]This dish was easy to make and turned out great. The salmon was cooked perfectly and the vegetables were tender. I would definitely recommend this recipe.
Naeem Sar
[email protected]I'm not a big fan of fish, but this recipe changed my mind. The salmon was moist and flavorful, and the scallions and zucchini added a nice crunch.
Babarp Kamal
[email protected]This yakitori-style salmon was a hit with my family! The salmon was cooked perfectly and the scallions and zucchini added a delicious flavor. I will definitely be making this again.