Teriyaki Salmon Kabobs
Salmon, broccoli and red onion marinated in a quick homemade teriyaki sauce, skewered on kabobs and then grilled until smoky and delicious.
Ingredients
For the marinade
- 1/2 cup reduced sodium soy sauce
- 1/4 cup seasoned rice vinegar
- 1/4 cup brown sugar
- 1/4 teaspoon toasted sesame oil
- 1 finger fresh ginger grated or finely minced (just over 1 tablespoon minced)
- 2 cloves garlic, minced
For the kabobs
- 1 lb salmon filet skin removed, cut into 1 inch cubes
- 1 head broccoli cut into florets
- 1 red onion cut into chunks
- Metal skewers
For serving
- Black sesame seeds optional
- Lime wedges
- Brown rice
Instructions
- Preheat grill to high heat. Clean and oil grates.
- Whisk together marinade ingredients. Reserve a few tablespoons in a small bowl for serving. Pour the rest of the marinade into a resealable plastic bag.
- Add salmon, broccoli and red onion to the marinade. Let sit 5 minutes.
- Skewer salmon, broccoli and red onion onto metal skewers. If using wooden skewers, soak in water for 30 minutes prior to using so they don't burn on the grill.
- Place skewers onto the grill and reduce heat to medium high. Grill, turning skewers after a few minutes to cook evenly. Grill until salmon reaches desired doneness, turning 1-2 times during grilling time.
- Remove from grill.
- Sprinkle skewers with black sesame seeds. Serve with reserved teriyaki sauce, lime wedges and brown rice.
Nutrition
Calories: 300kcalCarbohydrates: 29gProtein: 29gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 62mgSodium: 1168mgPotassium: 1159mgFiber: 5gSugar: 18gVitamin A: 993IUVitamin C: 138mgCalcium: 112mgIron: 3mg
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