SmartForks

Refrigeration Time: 30

4 to 6 servings

Ingredients:

• 1 1/2 lbs (750 g) salmon fillet (no skin or bones)
• 1/3 cup (75 mL) maple syrup (or little less)
• 1/3 cup (75 mL) soy sauce
• 2 tbsp (30 mL) apple cider vinegar
• 2 tsp (10 mL) fresh ginger root, grated
• 2 cloves garlic, minced

Instructions:

• First, soak a bunch of bamboo skewers in a dish of warm water for an hour or two. This will prevent them from burning under the broiler.
• Cut the salmon fillet into 2 cm cubes. Don’t worry if they’re not all exactly the same thickness—you can always double up the pieces when you skewer them. Have your helpful young assistant string the chunks of salmon onto (soaked) bamboo skewers (followed by a good hand-washing, of course). If you’ll be serving these as a main dish, use regular long skewers. For appetizers, you can use shorter ones. Arrange in one layer in a baking dish.
• In a small bowl, whisk together the maple syrup, soy sauce, vinegar, ginger and garlic. Pour marinade over the salmon kebabs in the dish. Cover with plastic wrap and refrigerate for at least 30 minutes, turning the kebabs over at least once so that they marinate evenly.

Cook salmon kebabs under the broiler for about 10 minutes—turning once and brushing with some of the marinade after 5 minutes. The fish should be slightly glazed, but not too brown or charred to avoid those carcinogens.

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