Asian Salmon Kabob
 
Prep time
Cook time
Total time
 
Author:
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
  1. Spray a large baking pan with non-stick cooking spray.
  2. In a small bowl, whisk together teriyaki sauce, rice wine vinegar, sesame oil, ginger and honey.
  3. Set aside.
  4. Place salmon and all vegetables in a large bowl.
  5. Pour marinade over the top and mix thoroughly until every piece is well-coated.
  6. Allow mixture to marinate for 15 minutes.
  7. Preheat oven to 375 degrees F.
  8. 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.
  9. 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.
  10. Serve immediately.
Recipe by Chef Times Two at https://www.cheftimestwo.com/asian-salmon-kabobs/