Tuna would also work well in this recipe.
Use a combination of black and white sesame seeds for dramatic contrast.
Don’t forget to provide a bowl for the toothpicks.

1 cup mayonnaise
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon yellow miso (fermented soybean paste)*
1 tablespoon oriental sesame oil
1 teaspoon grated peeled fresh ginger
1/2 teaspoon grated orange peel
1 1/2 pounds skinless salmon fillet, cut into 3/4-inch cubes (about 48 pieces)
2 tablespoons vegetable oil
5 tablespoons sesame seeds (white and/or black)

Cocktail toothpicks

Whisk first 6 ingredients in medium bowl to blend well. Season orange-miso
sauce to taste with salt and pepper.
(Can be made 1 day ahead. Cover; refrigerate.
Bring to room temperature before serving.)
Line large baking sheet with foil.
Place salmon and vegetable oil in large bowl; toss to coat.
Sprinkle salmon with salt and pepper. Place sesame seeds on small plate.
Coat 1 surface of each salmon piece with sesame seeds.
Arrange salmon, sesame-coated side up, in single layer on prepared baking sheet.
(Can be made 6 hours ahead. Cover; chill.)

Preheat oven to 400°F.
Bake salmon uncovered until just cooked through, about 5 minutes; transfer to platter.
Skewer each piece with toothpick. Serve warm, passing orange-miso sauce.

*Available at Japanese markets and natural foods stores and in the Asian foods
section of some supermarkets.

Makes about 48 pieces.