Salmon Kushiyaki Recipe
teriyaki, crispy skin, broccolini gomae
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Ingredients
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Salmon Kushiyaki
Broccolini Gomae
Method
Preparing Salmon Kushiyaki
- 1
Marinating the Salmon
In a bowl, mix the soy sauce, mirin, brown sugar, and sesame oil until the sugar is dissolved. Add the salmon fillets and coat them well. Cover and let marinate in the refrigerator for at least 30 minutes.
- 2
Grilling the Salmon
Preheat the grill or grill pan over medium-high heat and lightly oil it with cooking spray or oil. Remove the salmon from the marinade, allowing excess marinade to drip off. Grill the salmon, skin-side down, for about 5-6 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the salmon is cooked through. Remove from heat.
- 3
Garnishing
Sprinkle chopped green onions over the grilled salmon for added flavor and garnish.
Preparing Broccolini Gomae
- 4
Blanching the Broccolini
Bring a pot of water to a boil. Add the broccolini and blanch for about 2-3 minutes until vibrant green and tender-crisp. Drain and immediately plunge into an ice bath to stop the cooking process. Drain again and set aside.
- 5
- 6
Tossing Broccolini
Add the blanched broccolini to the sauce and toss to coat evenly. Sprinkle toasted sesame seeds on top before serving.
