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International Recipe : Watermelon Salmon Pinchos

Makes 16


  • 450g boneless, skinless salmon fillet, cut lengthwise into 2cm wide strips
  • 16 bamboo skewers
  • Sesame seeds
  • 6 cups diced watermelon


  • 2cm fresh ginger root
  • ½ cup mirin
  • ¼ cup sake
  • ¼ cup light soy sauce
  • ¼ cup watermelon juice
  • 2 tbsp rice vinegar


  1. Peel and chop the ginger. In a blender, combine the ginger root with the remaining marinade ingredients and blend until smooth.
  2. Thread salmon onto skewers. Marinate the fish for 2 hours (or up to 2 days) in the refrigerator.
  3. Transfer to a baking sheet. Sprinkle salmon with sesame seeds.
  4. Cook in preheated oven at 175 degrees C, for 5 to 7 minutes until the salmon is cooked through.
  5. Serve on a plate with diced watermelon.

This dish is also fantastic grilled or barbequed.

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Last Modified: 11/28/11.