![Salmon Yakitori](https://cdn.statically.io/img/www.foodandwine.com/thmb/Ei8SjmowbrTIBzc496UswOPBhos=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/salmon-yakitori-XL-RECIPE0618_0-7d4f49b75aeb4bf19678bcc009b4cf62.jpg)
Ingredients
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1/2 cup soy sauce
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1/2 cup mirin
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1/4 cup packed light brown sugar
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1/4 cup unseasoned rice vinegar
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4 (4- to 5-ounce) skinless salmon fillets, cut into 2-inch pieces
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Canola oil, for brushing
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4 baby bok choy, large outer leaves removed and bulbs halved lengthwise
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2 large scallions, trimmed and cut into 2-inch lengths
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4 double-prong skewers
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Kosher salt
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Toasted sesame seeds, for garnish
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Steamed rice, for serving
Directions
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Whisk together soy sauce, mirin, brown sugar, and vinegar in a large bowl until sugar dissolves. Reserve 1/3 cup of the marinade. Add salmon to bowl, mix well, and refrigerate 30 minutes.
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Preheat a grill to high (450°F to 550°F), or heat a grill pan over high, and brush grate with oil. Remove salmon from marinade. Thread sal-mon, bok choy, and scallions onto skewers. Brush with oil, and season lightly with salt.
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Grill, turning once, until bok choy and scallions are lightly charred in spots and salmon is medium within, 6 to 8 minutes. Transfer to a platter, and garnish with toasted sesame seeds. Serve with steamed rice and reserved marinade.