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.

How to Make It

Step 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.

Step 2

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

Chef'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.

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Ratings & Reviews

Yummy

lisek416
March 03, 2016
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.

lisek416's Review

DonnaBuffington
September 01, 2014
Delicious. Made using the broiler instead of grill and with brown rice!

DonnaBuffington's Review

daneanp
June 22, 2014
This recipe was AWESOME! The salmon melted in my mouth! Just make sure not to over-cook the fish. It's done when it flakes off. Probably sooner done than you think. YUM!