My Asian Salmon Kabobs are a simple, healthy and delicious meal to prepare any night of the week. Serve them over a bed of your favorite rice and your meal is complete.
Asian Salmon Kabob
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 6 Servings
Ingredients
- 1 cup teriyaki sauce
- ¼ cup rice wine vinegar
- 1 tsp toasted sesame oil
- 1 tbsp fresh grated ginger
- 1 tsp honey
- 2 lbs fresh boneless skinless salmon cut into 1-inch cubes
- ½ cup whole mushrooms
- 1 zucchini sliced into ½ inch coins
- 1 yellow squash sliced into ½ inch cons
- 1 medium purple onion cut into thick pieces
- 1 red bell pepper sliced into 1-inch pieces
- 1 yellow bell pepper sliced into 1-inch pieces
- ½ cup pearl tomatoes
Instructions
- Spray a large baking pan with non-stick cooking spray.
- In a small bowl, whisk together teriyaki sauce, rice wine vinegar, sesame oil, ginger and honey.
- Set aside.
- Place salmon and all vegetables in a large bowl.
- Pour marinade over the top and mix thoroughly until every piece is well-coated.
- Allow mixture to marinate for 15 minutes.
- Preheat oven to 375 degrees F.
- Arrange salmon and vegetables on wooden kabob sticks in even patterns so that each kabob has at least one of each vegetable and several chunks of salmon.
- Place kabobs on prepared baking pan and bake for about 40 minutes or until the salmon is completely cooked and vegetables take on a slightly roasted look to them.
- Serve immediately.
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