Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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

Sidney Fry, MS, RD
Recipe by Cooking Light July 2014

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 2 skewers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

220 calories; fat 8.9g; saturated fat 1g; sodium 327mg.
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