TERIYAKI SALMON KEBABS

Teriyaki Salmon Kebabs image

Provided by Food Network Kitchen

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

1/2 cup mirin
1/2 cup low-sodium soy sauce
1 tablespoon rice vinegar
2 cloves garlic, grated
3 tablespoons light brown sugar
1 pound skinless salmon fillet, cut into 1-inch cubes
2 teaspoons cornstarch
1 red bell pepper, seeded and cut into 1-inch squares
Kosher salt
2 1/2 cups pineapple chunks (fresh or canned)
Vegetable oil, for brushing the grill pan
Sesame seeds, for serving
Sliced scallions, for serving

Steps:

Whisk together the mirin, soy sauce, vinegar, garlic and 1 tablespoon of the brown sugar in a large bowl. Transfer 1/2 cup of the marinade to a small saucepan and set aside. Add the salmon to the bowl with the remaining marinade and toss to coat. Cover and refrigerate for at least 30 minutes and up to 1 hour.
Stir to combine the cornstarch and 1/4 cup water in a small bowl, then add to the reserved marinade in the saucepan along with the remaining 2 tablespoons of brown sugar. Bring to a boil and cook until the mixture thickens to a glaze consistency, 4 to 5 minutes. (You should have about 1/2 cup.) Reserve half of the sauce for serving and the other half for basting.
Have ready eight 12-inch metal skewers or soak eight 12-inch wooden skewers in water for 30 minutes.
Meanwhile, add the bell pepper to a large microwave-safe bowl, then add a splash of water and a pinch of salt. Cover and microwave until the pepper is just tender, 1 to 2 minutes. Let cool.
Remove the salmon from the marinade. Thread the salmon onto the skewers, alternating with the pineapple and bell pepper.
Heat a grill pan over medium-high heat. Lightly brush the pan with oil.
Grill the kebabs, turning occasionally and brushing with half of the reserved teriyaki sauce, until the salmon is opaque throughout and the vegetables are tender, 7 to 9 minutes. Transfer to a serving plate, sprinkle with some sesame seeds and scallions and serve the other reserved teriyaki sauce alongside.