Recipe by: Jon Ashton for the National Watermelon Promotion Board.
1-pound boneless skinless salmon fillet, cut lengthwise into 1/2-inch-wide strips
16 wooden skewers
1-inch piece fresh ginger root
1/2 cup mirin (available in Asian section)
1/4 cup sake (Japanese rice wine)
1/4 cup lite soy sauce
1/4 cup watermelon juice (seeds removed)
2 tablespoons rice vinegar
6 cups diced watermelon
Peel and chop ginger root. In a blender combine ginger root with remaining marinade ingredients and blend until smooth. Thread salmon onto skewers. Marinate fish for 2 hours to two days in refrigerator. Transfer to a baking sheet. Sprinkle salmon with sesame seeds. Preheat oven to 350º F. Bake until salmon is just cooked through, 5 to 7 minutes. I also like to grill these. Serve on plate with diced watermelon. Great with my Watermelon and Pecan Spread.