Miso-Glazed Teriyaki Salmon Skewers with Pickled Ginger Slaw

Instructions

1. 1

   Cut the salmon into 1-inch cubes. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

   ~10 min
2. 2

   In a medium bowl, whisk together soy sauce, mirin, sake, honey, white miso paste, minced garlic, grated ginger, and sesame oil to create the teriyaki glaze.

   ~5 min
3. 3

   Add the salmon cubes to the glaze, ensuring they are evenly coated. Marinate for at least 20 minutes at room temperature, or up to 1 hour in the refrigerator.

   ~20 min
4. 4

   While the salmon marinates, prepare the slaw. In a large bowl, combine the thinly sliced green cabbage and julienned carrots.

   ~5 min
5. 5

   In a small bowl, whisk together rice vinegar, sugar, chopped pickled ginger, salt, and black pepper for the dressing. Pour the dressing over the cabbage and carrot mixture and toss to combine.

   ~5 min
6. 6

   Thread the marinated salmon cubes onto the soaked skewers.

   ~5 min
7. 7

   Preheat your grill to medium-high heat. Clean the grill grates with a grill brush.

   ~5 min
8. 8

   Grill the salmon skewers for 3-4 minutes per side, or until the salmon is cooked through and has a nice char. Baste with any remaining glaze during the last minute of cooking.

   ~8 min
9. 9

   Serve the miso-glazed teriyaki salmon skewers immediately with the pickled ginger slaw on the side.