Asian Salmon Satay

Food and Prop Styling Goldie Stern
Photography Felicia Perretti

Here’s a pretty spin on your classic salmon dish. The salmon is sliced into super-thin strips, creating a beautiful ruffled effect that’s as pretty as it is delicious. Serve it as a main, or as a starter over rice. It can be eaten warm or at room temperature too. This one’s a versatile, quick, and easy recipe you’ll keep coming back to!

SERVES 8

• 4 salmon fillets, about 1½ inches (4 cm) wide each
• salt, garlic powder, and ground ginger, for sprinkling
• 1 cup sushi sweet sauce
• 1½ Tbsp sesame oil
• 1 lb (450 g) frozen broccoli florets, defrosted
• black and white sesame seeds

Place salmon slices into the freezer for 15–20 minutes until slightly firm but not frozen. Using a sharp, non-serrated knife, slice each fillet lengthwise into 4 even slices, about ¼-inch (0.6-cm) thick each. Alternatively, you can ask your fish store employee to slice it for you.

Place salmon ribbons in a single layer in a nonreactive dish. Sprinkle both sides with salt, garlic powder, and ground ginger. Combine sweet sauce and sesame oil and pour half the marinade over the salmon, reserving the rest. Spread sauce gently over both sides of salmon and refrigerate, marinating for 1–2 hours.