Tamari Caramel Salmon Skewers from Chef Richard Văn Lê

1. Prepare a hot grill or grill pan (medium-high heat). Set up one small area of the grill for indirect heat. Make sure the grates are clean and lightly oiled.

2. In a saucepan over medium heat, add in sugar and continually stir to prevent burning of the sugar. Allow to cook down until it becomes smooth and caramel colored, about 10 minutes. Adjust heat as needed to prevent burning.

3. Combine water and tamari in a small mixing bowl, then carefully pour into saucepan a little bit at a time. *Note: there will be a bubbling reaction. The caramel will settle after the initial bubbling, and from there you can continue to add the remaining liquid.

4. Once all liquid is added, raise heat to medium-high and continue stirring. The caramel will crystallize in the pan and will need to be stirred until it dissolves. Once boiling it reaches a boil, reduce heat to a simmer. Stir in aromatics and continue simmering, adjusting heat as needed to maintain a gentle simmer. Allow mixture to cook down until syrupy, thick enough to run a line through it with the back of a spoon.

5. Thread salmon pieces onto skewers (3 to 4 pieces per skewer). Arrange prepared skewers directly on the grill grates and cook for 3 minutes. Turn skewers, then brush on tamari caramel and continue to cook for 2 to 3 minutes. If caramel is picking up color too quickly, move skewers to indirect heat to finish cooking through.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.