Ingredients:
6 slices boneless skinless wild salmon ( each piece about 1.5-inch wide, cut crosswise from the center of the filet about .75-inch thick.)
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3 tablespoons honey
1 tablespoon molasses
1 teaspoon soy sauce
2 tablespoons toasted sesame seeds
Directions:
Soak 6 6″ bamboo skewers in water 1 hour.
Prepare charcoal (preferred) or gas grill to medium hot.
Weave salmon strips onto skewers and season with salt and pepper.
Combine honey, molasses and soy sauce in a small bowl.
Brush salmon with mixture.
You will not use it all.
Let salmon rest 10-15 minutes, then grill on open, greased grill, basting with a little of the honey mixture as it cooks.
Cook 6-8 minutes, turning once or just cook until done.
Don’t overcook.
Place salmon skewers on serving plate, brush with a little more honey mixture (to help seeds stick) and sprinkle with the sesame seeds.
Servings: 6
Time preparation: 30 min.
Time total: 30 min.