12 hors d’oeuvres servings
Ingredients
½ cup soy sauce
½ cup sake
2/3 cup mirin (Japanese sweet rice wine)
2 tablespoons sugar
2 tablespoons honey
1 tablespoon ginger, pressed through a garlic press
2 pounds salmon, cut into 1-inch cubes
Mixed white and black sesame seeds, for garnish
Preparation
Prepare the teriyaki glaze:
Press the ginger through a garlic press and combine the juice and pulp with the soy sauce, sake (you may substitute dry sherry), mirin, sugar and honey in a 2-quart heavy saucepan and bring it to a boil. Reduce the heat to low, and simmer for about 15 minutes until the sauce reduces and becomes a glaze. Allow to cool.
Prepare the salmon:
Bone and skin the salmon, then cut into chunks approximately 1 inch in size. Marinade the salmon in the teriyaki sauce for an hour or more.
Heat a grill pan or prepare a broiler, and cook the salmon chunks until cooked through and caramelized.
Service
Serve on decorative toothpicks or skewers, top with the remaining teriyaki glaze and a sprinkling of black and white sesame seeds. May be served hot or cold.
Recipe and photo by Kelly Cline
