Even a bourgie needs to eat something clean and ascetic from time to time. During the chilly days of January, fresh from holiday gluttony, and steeped in cold-weather comfort foods, sometimes you need something pure, and maybe a little warm-weather, to rev up your gustatory sensibilities.

These Salmon Kebabs were just the trick. Light, crisp, yet gently charred from an indoor grill pan, and carefully brushed with a marinade that had a Japanese bent, the kebabs were a delight. Made with fresh salmon, and the vegetables of your choosing, I opted for wedges of zucchini, and squares of pungent and sweet red onion– these babies were definitely healthy. But for all of the Omega-3, and nutrients, the salmon kebabs were not, “all dietetic and lame,” to quote my husband.

The marinade was super simple. Combine 2/3 cup of sake with 1/4 cup of both sugar and soy sauce. Bring the mixture gently to a boil, and add 2 tablespoons of freshly grated ginger. Brush the marinade onto the kebabs, several times during the cooking process. The sugar from the sauce will crystallize and caramelize, creating a lovely charred effect on the kebabs.

Served with steamed basmati rice, gently drizzled with the leftover marinade if you like, this dish is perfect. And I won’t even make mention of the fact that it’s sort of healthy as you take your first bite.