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Miso-Glazed Salmon Skewers

['1/4 cup yellow miso paste', '2 teaspoons dashi powder', '2 tablespoons mirin (Japanese rice wine)', '2 teaspoons superfine sugar', '1 1/4 pounds skinless salmon fillets, thinly sliced', 'Amaranth leaves (optional), to serve', 'Shichimi togarashi', 'to serve']

Preheat broiler. Place the miso, dashi powder, mirin and sugar in a medium bowl and mix to combine.
Thread the salmon onto metal skewers and place on 2 large baking sheets lined with aluminium foil. Brush each side of the salmon with the miso marinade. Cook the salmon, in 2 batches, for 4 minutes or until golden and slightly charred. Set aside and keep warm. Place the skewers on a plate with amaranth leaves and sprinkle with shichimi togarashi to serve.

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