Yakitori Salmon with Cabbage, Noodle Salad

Hands Down this was some of the best grilled salmon we have eaten at home... Not sure if it was the sauce, grilling it on cast iron or the quality of salmon we had this time 'round but it was dang tasty! Don't like fish??? Well I bet this sauce would be great on chicken or pork - maybe even steak! Anyway, I couldn't find baby bok choy and since I needed to use the Napa cabbage for the noodle salad I just slathered some pieces of that with the sauce and tossed em on the grill - tasty!

The noodle salad was tasty but I have definitely made better versions of this type of salad before... you can find the recipe for the noodle salad online here:  Soba Noodles with Sesame Lime Dressing. Don't get me wrong, it was a good side dish but it lacked the flavor I was really anticipating. Oh well!

Yakitori Salmon

Serves 2

ingredients

• 1/6 cup soy sauce

• 1 tsp brown sugar

• 1 tsp grated fresh ginger

• 1 tsp dijon mustard

• 1/2 lb salmon fillet, cut into 1 1/2" cubes

• cabbage sliced or baby bok choy, halved

directions

1. Heat a cast iron grill pan over medium-high heat.

2. In a small saucepan, bring soy sauce, ginger & sugar to a boil, stirring...remove from heat. Stir in mustard until well combined. Set aside and let cool.

3.  Thread salmon onto metal skewers and brush with sauce - don't spare any! Brush the cabbage with some sauce too! Place skewers on one side of the grill and toss the cabbage onto the other. Cook on each side for a few minutes until the salmon is cooked through.

Serve with the noodle salad - NOM NOM NOM!!!

Enjoy!

This recipe was adapted from Everyday with Rachael Ray Magazine.