Teriyaki sauce offers layers of flavor to salmon and a touch of cider vinegar to cut the richness. Fish steaks deliver an even thickness for kebabchunks and making use of the services at your fish counter to remove the skin and bone from the fish steaks makes this dish very time friendly.
- 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