Teriyaki salmon skewers

Ingredients:

• 0.5 cup mirin
• 0.5 cups lightly salted soy sauce
• 1 tbsp. l. rice vinegar
• 2 cloves garlic, grated
• 3 tablespoons light brown sugar
• 450 g skinless salmon fillet, cut into 2.5 cm cubes.
• 2 tsp cornstarch
• 1 red bell pepper, seeded and cut into 2.5cm squares.
• 2.5 cups pineapple chunks (fresh or canned)
• Vegetable oil to grease the grill pan
• Sesame seeds for sprinkling
• Chopped green onions for serving
• Special equipment: 8 metal or wooden skewers, 30 cm long; grill pan

Preparation:

1. In a large bowl, combine mirin, soy sauce, vinegar, garlic, and 1 tablespoon brown sugar. Pour 1/2 cup of the marinade into a small saucepan and set aside. Add the salmon to the bowl with the remaining marinade and toss to coat.
2. Cover and refrigerate for at least 30 minutes and up to 1 hour.
3. In a small bowl, combine the cornstarch with 1/4 cup water, then add the mixture to the marinade left in the pan along with the remaining 2 tablespoons brown sugar.
4. Bring to a boil and simmer until the mixture thickens to a glaze consistency, 4-5 minutes. You should have about 0.5 cups of sauce. Reserve half for serving and the other half for basting the kebabs.
5. Prepare eight metal skewers or soak eight wooden skewers in water for 30 minutes.
6. Meanwhile, place the bell peppers in a large microwave-safe bowl, then add a splash of water and a pinch of salt. Cover and microwave until softened, 1-2 minutes. Let cool.
7. Remove the fish from the marinade. Thread onto skewers, alternating with pineapple and bell pepper.
8. Heat a grill pan over medium-high heat. Lightly oil the pan. Grill the kebabs, turning occasionally and brushing with half of the remaining teriyaki sauce, until the salmon is opaque and the vegetables are tender, 7-9 minutes.
9. Transfer to a serving platter, sprinkle with sesame seeds and green onions and serve with the remaining teriyaki sauce.