by Executive Chef Brie Hockersmith, Bridge Seafood
2 skewers per person. Serves 4.
20 oz. of salmon
20 oz. of rockfish
20 oz. of reindeer sausage links
8 long bamboo skewers
Kosher salt and black pepper to taste
2 oz. olive oil
2 oz. soy sauce
2 oz. lemon juice
Whisk the lemon juice and soy together in a bowl then drizzle all oil in slowly while whisking. Turn on your grill to High.
Cut your salmon and rockfish fillets into 2-ounce block cuts. Equal size squares are ideal for even cooking. Slice the reindeer links into 2-inch cuts; usually about five per link. Slice your peppers in half lengthwise and remove seeds and core membrane. Cut peppers into 1-inch squares.
Assemble your skewers by arranging them as follows: pepper, sausage, pepper, salmon, pepper and rockfish.
Lightly season with salt and pepper and drizzle with oil. Oil down your grill with an oil-damped rag. The hotter the grill the better marks you will get on your skewer. Place all of your completed skewers on grill. Allow to cook for about 4 minutes on one side. Turn skewers over and cook again on the other side for about 4 more minutes. Bring the fish up to about 125 degrees if you are using a digital thermometer. Drizzle lightly with your umami sauce and enjoy!