Food For The Soul Recipe: “Salmon Teriyaki Kebabs”

• 1 1/2 cups water
• 1 cup long-grain white rice, rinsed in a sieve and drained
• 1/3 cup soy sauce
• 2 1/2 Tbsp cider vinegar
• 2 Tbsp mirin
• 3 Tbsp sugar
• 2 Tbsp finely chopped peeled ginger
• 1 3/4 lb steaks (about 1-inch thick), skin and bones discarded and salmon cut into 1 1/4-inch chunks

• Bring water to a boil in a 1 1/2-qt heavy saucepan and add rice. Bring water to a rolling boil, then cover tightly with a lid and reduce heat to low. Cook rice, undisturbed, until water is evaporated and rice is tender, about 15 minutes. Remove from heat and let stand, undisturbed, 5 minutes.
• Meanwhile bring soy, vinegar, mirin, sugar, and ginger to a boil in a small saucepan, then reduce heat and briskly simmer until reduced to 1/2 cup, about 3 minutes. Transfer teriyaki sauce to a metal bowl and cool to room temperature. (To cool quickly put bowl in a larger bowl of ice and cold water and stir.)
• Preheat broiler. Line rack of a broiler pan with foil, then lightly oil.
• Toss salmon with 1/4 cup teriyaki sauce. Drain skewers, then thread with salmon and put on broiler rack. Broil about 6 inches from heat, without turning, until just cooked through, 4 to 5 minutes. Brush with some of remaining sauce.
• Fluff rice with a fork and divide among 4 plates. Top with kebabs, then drizzle with remaining sauce and sprinkle with scallions.

article courtesy of KitchenDaily.com