- Total Time
For an elegant presentation, thread three salmon pieces on each of eight mini bamboo skewers, arrange on small black tray, and garnish with scallion flowers.
low sodium soy sauce1 Tbsp
mirin½ fl oz, or other rice wine
ginger root2 tsp, fresh, peeled and minced
garlic clove(s)1 clove(s), medium, minced
uncooked wild pink salmon fillet(s)1 pound(s), cut into 24 (1-inch-thick) pieces
peanut oil1 tsp
uncooked scallion(s)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.