The savoury miso and aromatic sesame oil in these salmon skewers bring out the moreish tartness of umeboshi paste – serve with steamed rice for a light dinner
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.