Teriyaki Salmon, Shrimp and Vegetable Kabobs
lalaine manalo
Salmon grills and caramelizes perfectly with a teriyaki baste in this summer recipe.
ingredients
- 4 oz each fresh salmon fillets, cut into cubes
- 8 large shrimp, shelled and deveined leaving tail intact
- cherry tomatoes, trimmed
- red onion, peeled and cut into cubes
- green pepper, seeded and cut into cubes
- 1/3 cup light soy sauce (I used Kikkoman)
- 2 tbsp mirin
- 2 tbsp sesame oil
- 2 tbsps brown sugar
- juice from one orange
- 1/2 tsp grated fresh ginger, 1/2 tsp minced garlic
- dash of pepper
directions
- 1
Prepare red onion, green pepper and salmon by cutting into 2 x 2-in cubes. Peel and devein shrimp, leaving tail intact. Trim leaf ends from cherry tomatoes.
- 2
Alternately thread cherry tomatoes, red onions, green peppers, salmon and shrimp in skewers. Arrange prepared kabobs in a wide bowl.
- 3
Pour mixture over seafood kabobs. Marinate for around 10 minutes.
- 4
Drain kabobs, reserving marinade. Boil marinade mixture for 3 to 5 minutes.
- 5
Grill kabobs, around 4 to 5 minutes each side. Baste with teriyaki sauce during grilling.
Source: lalaine manalo
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