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Parve
Easy
1 Hour
Diets 
Ginger and miso, typically used in Asian cuisines, have become popular with lots of fusion foods. I use miso and ginger, sometimes together and sometimes apart, in salad dressings and meat marinades. They are both strong, bold flavors and thus can also pair well with hearty salmon. I dress these up for Yom Tov by placing them on skewers, but feel free to use this on pieces or a whole side of salmon too.
16 mini skewers, soaked in water for 30 minutes
2 tablespoons Gefen Sesame or canola oil
1/4 cup chopped scallions
2 teaspoons fresh garlic or 2 cubes Gefen Frozen Garlic
2 teaspoons freshly grated ginger
1/2 cup rice vinegar
2 tablespoons white miso paste
2 tablespoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
2 tablespoons Haddar Brown Sugar
2 pounds skinless salmon, cut into 1-inch pieces
2 tablespoons sesame seeds
In a small saucepan, heat oil over medium-high heat. Add scallions and cook until softened, about three minutes. Add garlic and ginger and cook for one minute. Add vinegar, miso, soy sauce and brown sugar and cook for about five minutes.
Place salmon in a bowl and pour about three-fourths of sauce (reserving the rest for later) onto salmon, coating all pieces. Marinate for about 30 minutes and up to two hours. Thread about two to three pieces of salmon onto each skewer.
Preheat the oven to broil. Place skewers onto a baking rack or onto a foil-lined baking sheet. Cook for about two minutes, six inches underneath the broiling burner. Turn salmon over and cook for another three minutes, or until lightly browned. Alternatively, grill salmon on gas or charcoal grill, turning to cook on all sides.
Brush salmon with some of the remaining sauce (serve some alongside the skewers) and sprinkle with sesame seeds.
Photography and Styling by Chay Berger
Table Setting by Chanie Weinberg
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