Name: Umeboshi salmon skewers
Total time: 10 min
Yield: Serves 2
Cuisine: Japanese
Ingredients: 2 tsp brown or red miso; 2 tsp umeboshi paste; 1 large clove garlic, minced; 1 tsp ginger, grated; 2 tsp soft light brown sugar; 1 tsp toasted sesame oil; 2 tbsp vegetable oil; 300g salmon fillets, cut into 2cm cubes; 2 spring onions, sliced into short strips; 1 lime, thinly sliced; sesame seeds, to garnish; cooked rice, to serve

A metal tray topped with skewers pierced with chunks of salmon with spring onions and lime

2 tsp brown or red miso
2 tsp umeboshi paste
1 large clove garlic
minced
1 tsp ginger
grated
2 tsp soft light brown sugar
1 tsp toasted sesame oil
2 tbsp vegetable oil
300g salmon fillets
cut into 2cm cubes
2 spring onions
sliced into short strips
1 lime
thinly sliced
sesame seeds
to garnish
cooked rice
to serve

Method

step 1
Soak four wooden skewers in water for 30 minutes. Whisk together the miso, umeboshi, garlic, ginger, sugar, sesame oil and vegetable oil. Brush this over the salmon pieces and marinate for 25-30 minutes.
step 2
Heat the grill to high. Thread the marinated salmon onto the wooden skewers, alternating these with the spring onions and lime slices.
step 3
Put the skewers on a baking sheet and grill for 2 minutes on each side. Brush with a little more of the marinade, then put under the grill for a final 2 minutes until the salmon is cooked through and the glaze is just scorched on top. Sprinkle with sesame seeds and serve with rice.