Grilled Salmon Skewers With Creamy Cucumber-Onion Salad
- Ready In:
- 1hr 8mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
-
CUCUMBER SALAD
- 2 large cucumbers (peeled, halved, seeded then thinly sliced)
- 1 teaspoon salt
- 1 small red onion, thinly sliced
- 6 -7 tablespoons sour cream
- 1 tablespoon red wine vinegar
- 1⁄2 teaspoon dried dill
- fresh ground black pepper
-
SALMON SKEWERS
- 1 lb salmon fillet (skin removed)
- 1⁄4 cup soy sauce
- 1⁄4 cup honey
- 1 tablespoon rice vinegar
- 1 teaspoon minced ginger
- 2 teaspoons fresh minced garlic
- 1⁄4 teaspoon fresh ground black pepper
- 12 wooden skewers
directions
- For the cucumber salad (this may be done hours ahead) place the cucumber slices in a colander and toss with salt; let stand until several tablespoons of water has drained out (about 30-40 minutes).
- Pat dry with paper towels and transfer to a medium bowl, then add in onion slices.
- In a small bowl mix together the sour cream with vinegar and dill until combined; add to the slices and toss well to coat.
- Season with black pepper.
- Chill until ready to serve with the skewers.
- For the salmon; slice the salmon lengthwise into 12 long strips, then thread 1 strip onto 1 water-soaked wooden skewer.
- Repeat with remaining 11 strips.
- Place the skewers into a long shallow glass pan.
- In a bowl whisk together soy sauce, honey, vinegar, ginger, garlic and black pepper until well combined; pour over the skewers, then let stand at room temperature for 30 minutes.
- When finished marinated transfer the marinade to a small saucepan; bring to a boil and simmer for about 3 minutes.
- Set grill to medium-high heat.
- Lightly oil the grill grate.
- Cook the skewers for about 4 minutes per side, brushing with the marinade.
- Serve with the prepared cucumber salad.
- Delicious!
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