Bring unique flavor to traditional fish kebabs with zesty lemon and savory asparagus.
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
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
How to Make It
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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