Miso Salmon Skewers (Nobu Style)
Serves 6
20 mins prep
8 mins cook
60 mins Marinating Time
88 mins total
These are SO easy and honestly insanely good. I know the marinating takes awhile but don't skip it, it is 100% worth the wait!
To a saucepan, add your sake and mirin and bring to a simmer. Reduce by about ⅓. Add in miso and sugar. Whisk well and let it cook for 2-3 minutes on medium low. Let cool completely.
Cube the salmon into 1 inch cubes. You want them relatively big so you can get a caramelized crust and still a flaky pink interior.
Add the salmon to a non reactive container and pour the marinade. Cover and refrigerate for up to 24 hours (recommended) or a minimum of 1.
Skewer the salmon. I used 7 inch skewers and it yielded about 10-12.
Preheat your griddle for a few minutes and until it reaches 425°F.
Optional: You can use a stainless steel pan instead of a griddle.
Add some avocado oil and give them a nice sear on each side, about 1-2 minutes brushing with the marinade as you sear. You want them caramelized and golden and pink on the inside.
In a pan, add the rest of the marinade and boil for at least 5 minutes, stirring frequently. Brush onto your cooked salmon.
Serve over rice and a marinated cucumber salad.
