Ingredients with Measurements:
- 1 lb salmon fillet, skin removed
- 2 cups fresh spinach leaves
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake
- 2 tbsp brown sugar
- 1 tbsp grated ginger
- 1 clove garlic, minced
- 1 tsp sesame oil
- 1/4 tsp black pepper
- 4-6 skewers
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cut salmon fillet into 1-inch cubes and set aside.
3. In a mixing bowl, whisk together soy sauce, mirin, sake, brown sugar, grated ginger, minced garlic, sesame oil, and black pepper.
4. Add salmon cubes to the marinade and toss to coat evenly. Let marinate for 10-15 minutes.
5. Thread salmon cubes onto skewers, alternating with fresh spinach leaves.
6. Grill skewers for 3-4 minutes per side, or until salmon is cooked through and slightly charred.
7. Remove skewers from grill and serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan preheated to medium-high heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 2g
Cholesterol: 60mg
Sodium: 700mg
Total carbohydrates: 12g
Dietary fiber: 1g
Sugar: 9g
Protein: 25g
Substitutions for ingredients:
- Salmon can be substituted with any firm white fish, such as cod or halibut.
- Spinach can be substituted with any leafy green, such as kale or Swiss chard.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sake can be substituted with dry white wine or chicken broth.
- Brown sugar can be substituted with honey or maple syrup.
- Sesame oil can be substituted with vegetable oil or canola oil.
Variations:
- Add sliced bell peppers or onions to the skewers for added flavor and color.
- Serve with a side of steamed rice or quinoa for a complete meal.
- Top with sliced green onions or sesame seeds for added garnish.
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Use a grill basket or foil packet to grill the spinach separately if desired.
- Brush skewers with additional marinade while grilling for added flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or on the grill until heated through.
Presentation ideas:
Arrange skewers on a platter and garnish with sliced green onions or sesame seeds.
Garnishes:
Sliced green onions or sesame seeds.
Pairings:
Serve with a side of steamed rice or quinoa and a crisp green salad.
Suggested side dishes:
Steamed rice, quinoa, or a green salad.
Troubleshooting advice:
- If salmon is sticking to the grill, brush with oil before grilling.
- If salmon is not cooked through, continue grilling for an additional 1-2 minutes per side.
Food safety advice:
- Always wash hands and surfaces thoroughly before and after handling raw fish.
- Use a food thermometer to ensure salmon is cooked to an internal temperature of 145°F.
Food history:
Horumonyaki is a Japanese dish typically made with beef or pork offal, but this recipe uses salmon instead.
Flavor profiles:
Savory, sweet, and slightly tangy.
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Japanese