Salmon Yakitori

This is what Steve brought home from his initial fishing adventure.





Isn't it beautiful?





This is the freshest salmon I have ever cooked with.  From the ocean to the net to my hands in mere hours.

I went to my delicious bookmarks and looked up salmon.  I rediscovered  yakitori, a recipe I've been meaning to try from one of my favorite food blogs.





I started with a little sugar.

Note to readers: I attempted to be artistic while taking these photos and placed the salmon in the background of every ingredient picture.  Consider appreciating that.  Thank you.





Some smashed garlic.

Note to readers: If you use a knife to smash garlic cloves, use the same knife to slice a cucumber, and eat that cucumber slice, it is a bad idea.  Trust me.





The original recipe called for rice wine.  I had no rice wine.  The suggested substitute was apple juice.  I had no apple juice.  I had a packet of caramel apple cider, but I thought that might throw the flavor of the dish off...  I ended up using rice vinegar.




Because I'm an idiot, I added oil to the marinade.  The oil was supposed to be used when cooking the salmon.  Oops.  Luckily, I don't think it ruined everything.  In fact, because I used sesame oil, the flavor may have even been enhanced.






I had the foresight to mix the marinade in a ziploc bag...







which made it really easy to let the salmon chunks soak up the goodness overnight.





These pictures aren't the greatest, but I wanted to add them to prove I actually did make this dish.  The above picture is the marinated salmon in (some more) sesame oil.





This is the salmon when it was done.  (Again, the photo is primarily to prove my culinary activity, in fact, took place.)





The finished yakitori.  Even my non-fish-eating husband enjoyed it.