This flavorful marinated salmon pairs beautifully with couscous flavored with scallions and cilantro. A sauté of zucchini and yellow peppers with a little basil would round out the meal.
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A fruity, medium-bodied red without too much tannin will pair well with the flavors of the grilled salmon and the sesame in the marinade. Try Castel de Remei Gotim Bru, a Tempranillo blend from the Costers del Segre region of Spain, or Domaine de l’Oratoire St. Martin Côtes du Rhône.
If your 2-1/2 lb. of salmon doesn’t yield 48 cubes exactly, just use more or fewer cubes per skewer.Ginger and sesame oil work a subtle magic on salmon with just an hour of marinating. But don’t marinate it any longer, as ginger’s tenderizing effect will make the fish too soft.
Easy asian marinade for salmon. I used salmon fillet instead of cubes and it came out fine. I served it with bok choy and jasmine rice.
Excellent, easy. I substituted Hoisin sauce for the sugar. Leftover salmon and veggies make a wonderful Saturday morning omelet. Highly recommended. Anneg
Salmon prepared in this marinade is delicious - I have only ever used it on whole salmon filets and never bothered make the brochettes (we typically grill some veggies in a grill basket on the side - quicker than threading everything on skewers). Last time I served it to guests, both couples wanted my Fine Cooking issue to copy out the marinade recipe right after we ate.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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