Asian Glazed Salmon Kabobs are a satisfying, healthy dish using summer’s best ingredients.
The summer heat is definitely upon us in the northeast. The high humidity and heat make it unbearable to stay outside very long without feeling uncomfortable. We do, however, love to take advantage of the weather and use our grill often so we don’t heat up the house by using the oven. These Asian Glazed Salmon Kabobs taste best using a grill, but they could be baked in an oven as well. In our house, the taste of salmon is not for everyone, so adding the Asian flavors takes this cut of fish to a different level and opens up a more favorable offering to all.
Another great reason to make kabobs is to take advantage of the amazing flavors of summer vegetables. The natural sweetness of the tomatoes and peppers as well as the fresh summer pineapple is enhanced with the tanginess of the Asian marinade. Use your imagination when recreating this recipe, as it is only a starting point for the many combinations that can be created when choosing ingredients. Some other suggestions that would pair perfectly with salmon would be: mushrooms, fresh coconut, mangos, squash, and even plantains.
Use your imagination and create a kabob that will work for you and your family’s specific likings. There is no wrong addition to the kabob; the key is that the sauce will help caramelize the natural flavors of whatever fruits and vegetables you may use. We usually decide what works for us based on what is available at the local farmers’ market and what is in season. Jackie’s favorite part of this Asian Glazed Salmon Kabob was the corn slice. This is sounding like an inspiration for a future recipe as I sit here and write this. Stay tuned as you may see a future post highlighting a grilled corn with a summer Asian flair. In the meantime, happy grilling!
Check out some of our other favorite grilling recipes: Grilled Chicken with Lemon & Harissa Dijon Marinade, Meat Lover’s Bacon Burgers, Skirt Steak with Grilled Peach & Mango Chutney
- 2 Tbsp chopped fresh ginger
- ¼ C soy sauce
- ¼ C vegetable oil
- 1 clove garlic chopped finely
- 1 tbsp fish sauce
- 1 green onion chopped fine
- 2 tsp sesame seeds
- 1 tbsp corn starch
- ¼ c chopped cilantro
- 12 oz salmon, cut into 1 inch pieces
- 10-12 cherry tomato
- ½ fresh pineapple, cut into 2 inch chunks.
- 1 ear fresh corn
- 1 red pepper
- 1 green pepper
- In a sauté pan, combine ginger, soy sauce, vegetable oil, garlic, fish sauce, chopped onion. Heat over medium for 2-3 minutes.
- In a small bowl, combine corn starch with a tbsp of water and mix until dissolved. Add mixture to sauté pan and stir over low heat until thick.
- Add sesame seeds and chopped cilantro. Stir to combine. Set aside.
- Assemble kabobs onto metal skewers my alternating salmon and vegetables.
- Brush kabobs with sauce. Place on grill and cook over a medium-high heat until fish is cooked, (about 6-7 minutes) .
- While kabobs are cooking, continue brush on sauce until gone.
- Serve with a salad and side of rice for a complete meal.