Grilled Salmon Kushiyaki

[MashaBear]

What's up Yo! Grilling up some Salmon Kushiyaki tonight! Perfectly marinated salmon cubes and shiitake mushrooms on skewers, kissed with that irresistible miso glaze. It's like a taste of Japan right in your backyard! Who's ready to elevate their grilling game? Let's get cooking!


Grilled Salmon Kushiyaki

Ingredients:

• 1/4 cup mirin
• 1/4 cup sake
• 1/4 cup packed light brown sugar
• 1/4 cup light miso
• 1 1/2 pounds center-cut, skin-on salmon, trimmed and cut into 1-inch cubes
• 6 shiitake mushrooms, stemmed and quartered
• Vegetable oil, for the grill grates
• Kosher salt
• Furikake or shichimi togarashi, for serving

Directions:

1. Soak four 10-inch bamboo paddle skewers in water for 30 minutes.
2. In a small saucepan, combine mirin and sake. Bring to a boil over medium-high heat. Reduce to a simmer, add brown sugar, and cook, whisking until dissolved, for 1 to 2 minutes. Add miso and whisk until dissolved, another 1 to 2 minutes. Let cool, then set aside 1/4 cup for brushing. Pour the remaining marinade over the salmon cubes in a baking dish, toss to coat. Cover and refrigerate the salmon and reserved marinade for at least 6 hours, preferably overnight.
3. Preheat a grill for medium-high heat. Lightly coat the hot grates with vegetable oil.
4. Remove the salmon from the marinade and blot dry with a paper towel. Thread each skewer with 5 to 6 pieces each of salmon and shiitake, alternating between the two and piercing the salmon through the flesh and out the skin side.
5. Place the skewers on the grill and lightly sprinkle each with salt. Grill for 1 minute on each side to ensure even cooking. Continue grilling, turning continuously, until the shiitake are tender and the salmon is browned and cooked through, about 10 minutes more. Brush some of the reserved 1/4 cup of miso marinade all over each skewer. Grill until the glaze is slightly caramelized, 2 to 3 minutes.
6. Remove from the grill and sprinkle with furikake or togarashi.

Cook’s Note: Look for paddle skewers at Japanese markets and online!

Just finished up our Salmon Kushiyaki feast, and it was a total hit! Grilling those savory skewers brought everyone together for a delicious taste adventure. Can't wait to fire up the grill again for more flavorful moments like these! Who's with me? #GrillNChill #GoodTimesWithGoodFood

 

[bini_colet]

Just made the Grilled Salmon Kushiyaki and it was fantastic! The marinade was spot-on, giving the salmon a perfect balance of sweet and savory flavors. Grilling the skewers added a nice smoky touch. Definitely adding this to my regular rotation!

 

[TinkerBell]

Wow! Your backyard must have smelled incredible while cooking these up!