Ingredients
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400 g frozen salmon fillets
4 skewers
3 tablespoons brown sugar
4 teaspoons Dijon mustard
1 tablespoon soy sauce
1 teaspoon white vinegar
Preparation
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Pat fish dry with paper towels.
Cut into 1-inch cubes.
In small bowl, combine glaze ingredients.
Thread fish onto skewers and brush both sides with glaze.
Broil or grill over high heat for about 7 minutes, basting with glaze and turning once, until fish flakes easily when tested with a fork.
*Be careful not to overcook.
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