A new way for your Salmon. Tasty. Healthy. Delicious!

Ingredients:

  • 2 tbsps. Fresh Harvest Toasted Sesame oil
  • 4 tbsps. Fresh Harvest Milanese Gremolata olive oil
  • 2 tbsp. Fresh Harvest Honey Ginger balsamic
  • 1 tbsp. minced garlic (from about 3 cloves)
  • 1 tbsp. minced ginger (from a 1-inch piece)
  • ⅔ cup Liquid Aminos or low-sodium soy sauce
  • ½ cup turbinado or light brown sugar
  • 2 tbsps. unseasoned rice vinegar
  • 2 tbsps. cornstarch
  • 1-pound zucchini (about 3), trimmed, sliced 1/8-inch-thick
  • 8 scallions, trimmed, halved lengthwise, cut into 2-inch pieces
  • 2 pounds boneless, skinless salmon fillets, cut into 1-inch pieces
  • 1 tbsp. cornstarch
  •  Lemon wedges, for serving

Instructions:
In saucepan, heat 2 tablespoons Toasted Sesame oil over medium-low. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add 2/3 cup water, Liquid Aminos, Honey Ginger balsamic, sugar and rice vinegar. Bring to a boil over high heat.

Reduce heat to low and simmer, stirring to dissolve the sugar, 1 to 2 minutes. Mix cornstarch with 2 tbsps. water and whisk into sauce. Simmer until thickened, about 2 minutes. Reserve 1 cup of sauce for basting. Transfer remaining sauce to a bowl for serving.

Prepare grill grates well, by cleaning and coating with grapeseed oil. Or use a cast iron griddle coated lightly with oil to cook the kabobs. Fish will stick to grill grates unless seasoned properly.

Season zucchini and scallions with salt and pepper and toss with 2 tbsps. Milanese Gremolata olive oil. Thread onto wooden skewers that have been soaked in water (or metal skewers). Season salmon with pepper and toss with remaining 2 tbsps. Milanese Gremolata olive oil. Thread tightly onto skewers.

Grill, basting with sauce and turning every few minutes, until salmon and vegetables are caramelized and cooked through, about 10 to 12 minutes for salmon and 12 to 15 minutes for vegetables. (optional: you can also broil these kabobs rather than grill them. Under the broiler about 12 minutes for the veggies and about 8-10 minutes for the salmon. Just remember to baste with the Yakitori sauce while broiling.) 

Serve with lemon wedges and reserved sauce for dipping. Serve with rice or by itself. The fish and veggies are terrific on a salad the next day! The sauce will keep up to a week in the fridge. Enjoy!

 

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