 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
From the Kansas City Star Ingredients:
6 slices boneless skinless wild salmon (each piece about 1.5-inch wide, cut crosswise from the center of the filet about .75-inch thick.) |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
3 tablespoons honey |
1 tablespoon molasses |
1 teaspoon soy sauce |
2 tablespoons toasted sesame seeds |
Directions:
1. Soak 6 6 bamboo skewers in water 1 hour.
2. Prepare charcoal (preferred) or gas grill to medium hot.
3. Weave salmon strips onto skewers and season with salt and pepper.
4. Combine honey, molasses and soy sauce in a small bowl.
5. Brush salmon with mixture.
6. You will not use it all.
7. Let salmon rest 10-15 minutes, then grill on open, greased grill, basting with a little of the honey mixture as it cooks.
8. Cook 6-8 minutes, turning once or just cook until done.
9. Don't overcook.
10. Place salmon skewers on serving plate, brush with a little more honey mixture (to help seeds stick) and sprinkle with the sesame seeds.
|
|