Salmon kabobs can be made easily, and they are healthy, delicious, and light. They’re packed full of vibrant flavors. 368.1 calories.
Do you think food tastes better when it’s on sticks? There’s no scientific reason why food tastes better when it’s transformed into kabobs.
That’s exactly what’s going on. I modified the marinade of this recipe Here to add in some fun goodies. Threading red onions, fresh pineapple chunks, and zucchini. All marinated for around 10-15 minutes.
You can then throw them on the grill or grill pan for 5-7 minutes if you do not have a grill. The leftover marinade can be reduced and drizzled as a glaze.
- Cut 1 1/2 pounds of skinless salmon into 1-inch pieces
- Peel and chop one pineapple into 1-inch pieces
- Cut one red onion into pieces
- Slice one zucchini into thick rounds
- Fresh cilantro leaves chopped into two tablespoons
FOR THE MARINADE
- Reduced sodium soy sauce, two tablespoons
- Two tablespoons of oyster sauce
- Ginger freshly grated to 2 tablespoons
- One tablespoon of seasoned rice vinegar
- One teaspoon of brown sugar, packaged
- Three cloves garlic, minced
- Sesame Oil, 1 Teaspoon
- Optional: 1 teaspoon Sriracha (optional).
- To taste: freshly ground black pepper
- In a small mixing bowl, combine the soy sauce with the oyster sauce, ginger, and rice vinegar. Add in brown sugar, garlic cloves, sesame seed oil, Sriracha, and pepper to taste.
- Thread the salmon, pineapples, red onions, and zucchini onto the skewers. Brush the soy sauce mixture onto the skewers and allow them to sit for 10-15 minutes.
- Preheat the grill to medium heat. Reserve the marinade and add kabobs, cooking them, occasionally turning, until salmon is opaque and vegetables are soft approximately 5-7 minutes.
- Add the marinade you have saved to a small pan over medium heat. Bring to a simmer; reduce heat, and cook until the mixture is reduced by half. This should take about 5-6 minutes.
- If desired, garnish kabobs with chopped cilantro and serve immediately.