Sweet Soy-Mustard Glaze

Ingredients Weight Measure
Pineapple jelly 2 lbs. + 12 oz. 1 qt.
Water 2 lbs. 1 qt.
Soy sauce 2 lbs. 1 qt.
Brown sugar, firmly packed 12 oz. 2 cups
Mirin (sweet rice wine) 1 lb. + 8 oz. 2 cups
Ginger root, minced 8 oz. 1 cup
Red wine vinegar 3 oz. 2-1/2 Tbsp.
Sesame oil 2-1/2 Tbsp.
TABASCO® brand Original Red Sauce 1 Tbsp. + 1 tsp.
Grey Poupon® Classic Dijon Mustard 12 oz. 1-1/2 cups


Ingredients Weight Measure
Salmon 18 lbs.
Raw shrimp, 16/20, peeled 8 lbs.
Salt and pepper to taste
Oscar Mayer® Bacon 4 lbs. 96 slices
Red onions, cut into wedges 6 lbs. 144 slices


  1. For Sweet Soy-Mustard Glaze, mix all ingredients except mustard in small saucepan. Bring just to boil on medium-high heat. Reduce heat to medium-low; simmer 20 min. or until mixture is reduced to a thin syrup, stirring occasionally. Remove from heat; stir in mustard. Set aside.
  2. For each Brochette, cut 6 oz. salmon into four pieces, about 1-1/2 oz. each. Season salmon and shrimp with salt and pepper.
  3. Thread 2 bacon slices, 4 salmon pieces, 3 shrimp and 3 onion wedges alternately on each of 48 wooden skewers, weaving the bacon slices around other ingredients as desired.
  4. For each serving, place 1 brochette in greased shallow pan. Bake in 400°F convection oven 8 to 10 min. or until salmon flakes easily with fork and shrimp turn pink. Brush evenly with 1/4 cup Sweet Soy-Mustard Glaze. Continue broiling 2 min.

Yield: 48 servings