Miso-Glazed Salmon and Asparagus Skewers with Yuzu Aioli

Instructions

1. 1

   Cut the salmon fillet into 1-inch cubes. Trim the tough ends off the asparagus spears.

   ~5 min
2. 2

   In a mixing bowl, whisk together the white miso paste, mirin, soy sauce, honey, and sesame oil to create the glaze.

   ~2 min
3. 3

   Add the salmon cubes and asparagus spears to the bowl with the glaze. Toss gently to coat evenly. Let marinate for at least 15 minutes.

   ~15 min
4. 4

   While the salmon and asparagus marinate, prepare the yuzu aioli. In a small bowl, whisk together the mayonnaise, yuzu juice, and minced garlic. Season with a pinch of black pepper.

   ~5 min
5. 5

   Thread the marinated salmon and asparagus onto the skewers, alternating them.

   ~5 min
6. 6

   Preheat your grill to medium-high heat. Lightly oil the grill grates.

   ~5 min
7. 7

   Grill the skewers for 3-4 minutes per side, or until the salmon is cooked through and the asparagus is tender-crisp. Baste with any remaining glaze during the last minute of grilling.

   ~8 min
8. 8

   Serve the Miso-Glazed Salmon and Asparagus Skewers immediately with a dollop of yuzu aioli.