Yakitori Style Salmon With Scallions And Zucchini Food

YAKITORI-STYLE SALMON WITH SCALLIONS AND ZUCCHINI

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.

SALMON YAKITORI

Steps:

• In a saucepan bring the soy sauce, sake, mirin (or vinegar) and ginger to the boil and simmer for about 15 mins until it has reduced to about 2/3 cup.
• Pour half the sauce over the salmon.
• Cook the salmon in a non stick frying pan for 2 mins, turn the fillets over and turn off the heat, leaving the salmon in the pan to cook on the other side in the residual heat.
• Heat the 2 oils in a wook until very hot.
• Toss the pepper and scallions together in the wok for 2-3 minutes.
• Add the noodles and left over sauce and toss to heat through.
• Spoon the noodles into bowls and place the salmon fillets on top.
• Sprinkle with cilantro and seeds and serve with extra soy sauce on the side.