1largelarge lemon, cut into thin slices and seeds removed
Sesame seeds, for garnish
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Instructions
In a medium bowl, combine the sesame oil, rice vinegar, brown sugar, soy sauce, garlic, ginger and freshly ground pepper. Add salmon cubes, cover and refrigerate for 15 minutes. (This is a good time to start some rice cooking, if you like. Also, if you're using wooden skewers, set them to soak in cold water for a bit before cooking).
Heat BBQ, grill pan or broiler to medium-high. For broiler, line a baking sheet with aluminum foil for skewers and have oven rack about 6-7 inches from broiler. For the grill pan, you can heat over a burner on the stove-top of place into a 450F oven to heat.
Once salmon has marinated, thread onto skewers, alternating with lemon slices (or vegetable pieces, if you prefer). Remove left-over marinade to a small bowl and microwave until boiling (can also be done in a small saucepan).
Cook skewers until the salmon is just flaky and lightly charred, brushing with the left-over marinade regularly. It should take about 5 minutes per side, but will depend on the thickness of your salmon pieces. Sprinkle with sesame seeds before serving.
Notes
Note 1: You can use seasoned rice vinegar, but as it is already sweetened and salted, reduce the added brown sugar slightly and use a lighter hand with the salt.Be sure to read the notes above this Recipe Card, for more tips on making this recipe.