miso and ginger salmon skewers

  • ¼ cup (55g) white miso paste
  • 2 teaspoons grated ginger
  • 2 cloves garlic, crushed
  • ⅓ cup (80ml) water
  • 800g skinless salmon fillet, pin-boned and cut into 5cm pieces
  • 4 green onions (scallions), cut into 4cm lengths
  • 1 tablespoon sesame oil
  • 1 teaspoon black sesame seeds
  • shichimi togarashi+ and micro (baby) purple basil, for sprinkling
  • ¼ cup (70g) pickled ginger
  • wasabi paste, to serve
  1. Preheat a char-grill pan or barbecue to medium heat. Place the miso, ginger, garlic and water in a large bowl and mix to combine. 
  2. Thread the salmon and onion onto 8 skewers, and brush both sides with the miso marinade. Brush the grill with the oil and cook the skewers, turning, for 3–4 minutes or until charred.
  3. Sprinkle the skewers with the sesame seeds, shichimi togarashi and micro basil. Serve with the pickled ginger and wasabi.  Serves 4.

+ Shichimi togarashi is a Japanese spice mix and is available from Asian supermarkets.

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