Ingredients
2
tbsp frozen orange juice concentrate, thawed
1
tbsp yellow miso (fermented soybean paste)*
1
tbsp oriental sesame oil
1
tsp grated peeled fresh ginger
1/2
tsp grated orange peel
1
1/2 pounds skinless salmon fillet, cut into 3/4-inch cubes (about 48 pieces)
5
tbsp sesame seeds (white and/or black)
Directions
1.
Whisk first 6 ingredients in medium bowl to blend well. Season orange-miso sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
2.
Line large baking sheet with foil. Place salmon and vegetable oil in large bowl; toss to coat. Sprinkle salmon with salt and pepper. Place sesame seeds on small plate. Coat 1 surface of each salmon piece with sesame seeds. Arrange salmon, sesame-coated side up, in single layer on prepared baking sheet. (Can be made 6 hours ahead. Cover; chill.)
3.
Preheat oven to 400°F. Bake salmon uncovered until just cooked through, about 5 minutes; transfer to platter. Skewer each piece with toothpick. Serve warm, passing orange-miso sauce.
4.
*Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.
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