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Salmon, Asparagus, and Fresh Lemon Kebabs

Photo: Randy Mayor; Styling: Lindsey Lower
Yield

Serves 4 (serving size: 2 skewers)

Bring unique flavor to traditional fish kebabs with zesty lemon and savory asparagus.

Ingredients

  • 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

Nutrition Information

  • calories 220
  • fat 8.9 g
  • satfat 1 g
  • sodium 327 mg

How to Make It

  1. 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.

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

Cook's Notes

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.