Grilled Yakitori Salmon

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Grilled Yakitori Salmon

2 Salmon Filet’s (8 oz. ea, cut 1½ – 2 in wide)
½ cup Sake
½ cup Soy Sauce
½ cup Mirin
2 tablespoons finely grated fresh Ginger
2 cloves Garlic, minced
A dash of red Chili Pepper Flakes
¼ cup white Sugar
Combine the marinade ingredients in a bowl. If you are using sugar in the marinade you will need to stir it until it is completely dissolved.

Cut filet’s 1 ½ – 2 inches wide. Place marinade ingredients in a large casserole dish (or a plate with sides so the marinade doesn’t run). Coat the filet’s in the marinade and then place them skinless-side down in the marinade. Marinate for 20 minutes for a quick marinade (do this at room temperature while you are preparing the grill) or if you have more time from –2 hours chilled in the refrigerator. Before grilling, remove filets from marinade and discard marinade.

Prepare grill for high direct heat (if you are using a charcoal grill, allow one side of the grill with much fewer coals for indirect heating). When the grill is good and hot, spray or brush oil generously on both sides of fish filets. Place filets on grill, skinless side down first, so that they can get nice grill marks on the hot grill while the fish is still firm. Close the grill lid. Cook 1-3 minutes on the first side, depending on the thickness of the fish.

Once the fish filets have been placed on the grill, do not move them until you are going to flip them over, otherwise they may fall apart.

Look for grill marks on the fish and a small layer of opaque (cooked) fish where the fish is closest to the grill. Using tongs, and a metal spatula if necessary, carefully turn the fish onto the other side, so that the skin side is now on the grill grates. If you are using a charcoal grill, the filets should be placed on the side of the grill furthest from the coals. If you are using a gas grill, just reduce the flame to medium. Close the grill lid. Cook for another 2-5 minutes, again depending on the the thickness of the filets, until flakey.

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