Since dinner was running late, I decided to skip the brochette aspect of this recipe from FC 57. Instead I just marinated the salmon fillets and the mushrooms and roasted them together in a really hot oven. At the end, I stuck them under the broiler for a couple of minutes to finish things off. Reviews of this recipe said the marinade was really good. We thought it was pretty much just your average asian marinade, nothing special. I did like the way the mushrooms absorbed the marinade flavor though. Mushrooms, vinegar and high heat are a match made in heaven. (think: portabellas, balsamic and the grill.)
1/4 cup rice vinegar
2 Tbs. soy sauce
1 Tbs. minced fresh ginger
2 large cloves garlic, minced
1 Tbs. granulated sugar
1 Tbs. seeded and minced fresh jalapeño
1/3 cup fruity olive oil
2 Tbs. toasted sesame oil
3 to 6 drops Tabasco sauce
2-1/2 lb. skinless salmon fillets, cut into 1-1/4-inch cubes
48 small shiitake or cremini mushroom caps
1/2 medium white onion, peeled and cut into 1-1/4-inch squares
Kosher salt and freshly ground black pepper
Roughly chopped cilantro for garnish
Combine the vinegar, soy sauce, ginger, garlic, sugar, and jalapeño in a medium bowl. Whisk in the olive oil, sesame oil, and Tabasco. Add the salmon cubes and mushroom caps. Toss to coat evenly, cover with plastic wrap, and marinate for 1-hour in-the refrigerator, tossing occasionally.
While the salmon is marinating, soak a dozen 12-inch wooden skewers in water.
Prepare a medium-hot charcoal fire or heat a gas grill to medium high. (If your grill tends to be very hot, use medium heat, as the brochettes will cook unevenly if the heat is too high.) Remove the salmon from the marinade and loosely thread four salmon cubes alternating with four mushroom caps and four thin pieces of onion on each skewer. Sprinkle with a little salt and pepper and grill or broil in batches until browned and the salmon is almost opaque throughout, 3 to 4 minutes per side. Test by removing one piece of salmon and checking it for doneness; it should still be somewhat translucent in the center. Transfer the brochettes to warm dinner plates and garnish with cilantro.