Orange Miso Dipping Sauce
Preheat grill to medium-high heat. Clean grill grates with a stiff brush, then oil liberally to prevent fish from sticking. (Note: To use a grill pan, preheat the pan to medium-high heat; add the oil and heat through.)
Grill salmon skewers on one side for 1 minute; turn skewers over and cook until salmon is just cooked through, about 1 minute more. The salmon will continue to cook a bit more after removing from the grill. Garnish the skewers with sliced green onions and serve hot or at room temperature with Orange-Miso Dipping Sauce.
*Note: Shichimi Togarashi and Nanami Togarashi may be found in Asian markets or in the international section of many grocery stores. If unavailable in your area, use this recipe.
Make It Ahead: Prepare the dipping sauce up to one day in advance; cool completely, then store, tightly covered, in the refrigerator. Remove from refrigerator 30 minutes to 1 hour prior to serving.
Serves 4 as an appetizer
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