Salmon Ribbon Satays Recipe

Soak 20 wooden skewers in water for 5 minutes. Meanwhile in a shallow bowl or glass baking dish, stir hoisin with lime juice. Reserve.

Remove skin from salmon by slipping the tip of a sharp knife under one corner. Grasp flap of skin with the fingers of one hand and pull skin from fish while moving the knife from side to side with the other hand.

Slice the salmon lengthwise into 20 thin strips and thread each strip onto a skewer. Place in hoisin mixture and turn until coated. Let stand for at least 20 minutes or up to 8 hours in the refrigerator.

Place on a greased broiling pan. Cook, turning once, on a rack set 4 in (10 cm) below the element for 4 to 6 minutes or until caramelized on the outside but still slightly pink inside. Remove from pan and arrange on a platter. Sprinkle chives over and serve with lime wedges on the side.

Makes 20 servings