Salmon, Asparagus, and Fresh Lemon Kebabs

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Salmon, Asparagus, and Fresh Lemon Kebabs
Photo: Randy Mayor; Styling: Lindsey Lower
Bring unique flavor to traditional fish kebabs with zesty lemon and savory asparagus.

Serves 4 (serving size: 2 skewers)


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1 tablespoon rice vinegar
1 tablespoon lower-sodium soy sauce
1 tablespoon honey
2 teaspoons canola oil
2 garlic cloves, grated
1 pound skinless salmon fillet (cut into 1-inch pieces)
32 (1 1/2-inch) slices asparagus
16 lemon slices
Cooking spray
1/4 teaspoon kosher salt
1/4 teaspoon black pepper


Combine vinegar, soy sauce, honey, canola oil, grated garlic, salmon, and asparagus; toss. Thread fish, asparagus, and lemon slices alternately onto skewers. Coat with cooking spray; sprinkle with salt and pepper. Place skewers on a grill rack coated with cooking spray. Grill 6 minutes or until done, turning skewers occasionally for an even char.

Note: If using wooden skewers, soak them in water for 20 minutes before grilling.

Created date

May 2014

Nutritional Information

Calories 220
Fat 8.9 g
Satfat 1 g
Sodium 327 mg