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.
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It isn't easy to skewer asparagus unless they are really thick and the thick asparagus takes longer to cook than the salmon. Other than that, this recipe is a keeper. I grilled the kebabs about 10 minutes on each side but they weren't directly on the grill but on a grill pan to keep the pieces that fell off from falling through. Very tasty. Quick and easy enough for a work night meal. We had ours with Almond-Herb Orzo, also from CL.