This perennial classic requires little introduction. Fresh salmon kabobs are marinated in a salty-sweet soy blend and grilled until just cooked through.
- 4 True North Salmon Kabobs
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) rice vinegar
- 1/4 cup (60 ml) brown sugar
- 2 tbsp. (30 ml) minced fresh ginger
- 2 tbsp. (30 ml) minced fresh garlic
- 1/4 cup (60 ml) minced green onions
- 2 tbsp. (30 ml) vegetable oil
- 1 pinch hot pepper flakes
- 1 tbsp. (15 ml) sesame seeds (optional)
- In a medium bowl, mix together the soy sauce, rice vinegar and brown sugar, until sugar dissolves completely.
- Add fresh ginger, minced green onions, chili pepper flakes and vegetable oil.
- Place kabobs in a shallow pan and pour sauce over them to marinate. Cover and chill for 1 to 2 hours.
- Remove kabobs from marinade. Reserve marinade in a small saucepan, bring to a boil, and then simmer for 10 minutes. Set aside.
- Set grill to high, direct heat. Place kabobs on grill and cover.
- Turn after 2 to 4 minutes. Cook for additional 2 to 4 minutes, basting often, until salmon is just cooked through.
- Sprinkle with sesame seeds (optional).
- Serve immediately, alone, over rice or on egg noodles.
Did you know?
Fatty fish like salmon can be stored in a 4°C fridge for 3-4 days, and about two months in your freezer. In comparison, crab and lobster only stay fresh for 12-24 hours.