Salmon on skewers? Yes, it worked! Cut the salmon on an angle into 1/2 inch thick pieces and it will stay on the skewer. We skewered some fresh vegetables along with the fish. Any veggies will do. We chose mushrooms, colorful cherry tomatoes and red pepper. Simply drizzle with olive oil and add a shake or two of salt and pepper.
Salmon and Shrimp Skewers
Servings: 4
Calories: 325kcal
Ingredients
- 1 cup soy sauce reduced sodium preferred
- 1 cup water
- 1/2 tsp chopped garlic 1 clove
- 1/2 cup rice wine vinegar
- 2 Tbsp sugar
- 3 Tbsp sriracha sauce
- 1/2 cup packed fresh cilantro leaves finely chopped
- 2 tsp fresh lemon juice
- 1/2 tsp red pepper flakes
- 3/4 pound salmon cut int 1/2" pieces
- 3/4 pound jumbo shrimp
Instructions
- In a large bowl, whisk together the soy sauce, water, garlic, vinegar, sugar, Sriracha sauce, cilantro, lemon juice, and red pepper flakes until the sugar is dissolved. Add the fish and turn to coat. Refrigerate for at least two hours and up to eight hours.
- If using wooden skewers, soak in water for one hour. We like to use metal skewers. Thread the fish onto the skewers. Grill or broil on a baking sheet lined with aluminum foil until cooked through (2 - 5 minutes per side).
