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| Recipe Name | Brochettes of Salmon and Mushrooms in a Velvety Asian Marinade |
| Description | Serves six. Try with a cilantro-flavored couscous or saute of zucchini and yellow peppers with a little basil. |
| content | 1/4 cup rice vinegar
2 Tbsp. soy sauce
1 Tbsp. minced fresh ginger
2 large cloves garlic, minced
1 Tbsp. granulated sugar
1 Tbsp. seeded and minced fresh jalapeno
1/3 cup fruity olive oil
2 Tbsp. toasted sesame oil
3 to 6 drops Tabasco
2 1/2 lbs. skinless salmon fillets, cut into 1 1/4 inch cubes
48 small shiitake or cremini mushroom caps
1/2 medium white onion, peeled and cut into 1 1/4 inch squares
Kosher salt and freshly ground black pepper
Roughly chopped cilantro for garnish
Combine the vinegar, soy sauce, ginger, garlic, sugar and jalapeno in a medium bowl. Whisk in the olive oil, sesame oil, and Tabasco. Add the salmon cubes and mushroom caps. Toss to coat evenly, cover with plastic wrap, and marinate for 1 hour in the refrigerator, tossing occasionally. While the salmon is marinating, soak a dozen 12-inch wooden skewers in water.
Prepare a medium-hot charcoal fire or heat a gas grill to medium high. (If your grill tends to be very hot, use medium heat, as the brochettes will cook unevenly if the heat is too high.) Remove the salmon from the marinade and loosely thread four salmon cubes alternating with four mushroom caps and four thin pieces of onion on each skewer. Sprinkle with a little salt and pepper and grill or broil in batches until browned and the salmon is lamost opaque thoughout, 3 to 4 minutes per side. Test by removing one piece of salmon and checking it for doneness; it should still be somewhat translucent in the center. Transfer the brochettes to warm dinner plates. Garnish with cilantro. |
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