low sodium soy sauce
½ fl oz, or other rice wine
2 tsp, fresh, peeled and minced
1 medium clove(s), minced
uncooked wild pink salmon fillet(s)
1 pound(s), cut into 24 (1-inch-thick) pieces
2 medium, thinly sliced diagonally
- Combine the soy sauce, mirin, cornstarch, ginger, and garlic in a medium bowl. Add the salmon; toss to coat. Refrigerate, covered, at least 1 hour.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the salmon in one layer and cook, turning occasionally, until golden on the outside and opaque in the center, about 4 minutes. Place a toothpick in each piece of salmon, arrange on a plate, and sprinkle with the scallions. Yields 3 pieces per serving.