Ingredients
Salmon fillet, cut into 1to2inch cubes. (enough for 16 cubes).
1/2 cup apple cider vinegar.
4 tablespoons honey.
1 tablespoon mustard powder.
1 tablespoon freshly grated ginger.
1/4 cup olive oil.
salt and pepper to taste.
Preparation
Arrange salmon cubes on bamboo skewers, four per skewer, so they don’t contact each other, and lay skewers across a lasagna pan such that no contact is made with the pan. Preheat oven to 475 degrees(this is the cremate part). Prepare a marinade by combining the remaining ingredients and blending until creamy. Brush marinade over salmon cubes, covering them completely, and allow to set at room temperature for 15-20 minutes. Place in oven and check frequently (the OCD part). When just the edges of the salmon start to blacken, the salmon is done, usually 5-7 minutes, depending on your oven. Each skewer is a serving.
