Korean Style Alaska Salmon Belly Skewers

Ingredients:

– 2 pounds Alaska Salmon belly pieces, skin removed, cut into 1-inch cubes

–2 Tablespoons soy sauce

–2 Tablespoons rice wine vinegar

–¼ cup honey

–3 Tablespoons ko choo jung sauce (Korean hot bean paste)

–1 Tablespoon sesame oil

–2 teaspoons paprika

–2 teaspoons Korean chili powder or cayenne

–1 Tablespoon sesame seeds, toasted

–3 stalks green onion (scallion or chive), chopped

–8 bamboo skewers, 6 inches each

Directions:

Step 1:

Make sauce and skewer salmon

In a small bowl, combine all the ingredients and mix till salmon is well coated. Divide the salmon belly pieces between 8, pre-soaked 6-inch wooden skewers, threading the skewers into the fish pieces like a needle.

Step 2:

Grill, plate, garnish and serve

Heat grill to medium high (400F). Clean the grates and lightly spray with cooking spray. Grill for 2 minutes, then flip and grill for 2 more minutes. Place on a platter and drizzle with remaining sauce. Sprinkle remaining scallions and sesame seeds on top.

Chef’s note: The dish is best made with king, coho, and sockeye salmon. If salmon belly is in short supply, cubed salmon fillet may also be used.