Soy Glazed Salmon Kabobs

UmmBinat's Note:

Soy sauce and fish are staples of many of the Pacific Islands where Asian influence has become infused into local cuisine. The abundance of shoreline provides ease to fresh fish as well. Here tasty glazed salmon kabobs, which go well with some sliced green onion, chopped ginger and fresh black pepper fryed in some butter and then mixed into a bed of cooked Basmati rice, my preference. I think this recipe was originally from the Highliner website.

• Total Time: 17 mins
• Prep Time: 10 mins
• Cook Time: 7 mins

Ingredients:

Servings: 4

• 400 g frozen salmon fillets
• 4 skewers
• 3 tablespoons brown sugar
• 4 teaspoons Dijon mustard
• 1 tablespoon soy sauce
• 1 teaspoon white vinegar

Directions:

1. Pat fish dry with paper towels.
2. Cut into 1-inch cubes.
3. In small bowl, combine glaze ingredients.
4. Thread fish onto skewers and brush both sides with glaze.
5. Broil or grill over high heat for about 7 minutes, basting with glaze and turning once, until fish flakes easily when tested with a fork.
6. *Be careful not to overcook.

Reviews

[ElleFirebrand]

I made this using some frozen wild salmon. I used yellow mustard, brown sugar and regular soy sauce. I thought it could've used a little something else, as my salmon was a little bit bland. Perhaps some hot chili? Overall, I think this was an easy and simple recipe that could easily be built on with different flavors. Thanks! Made for ZWT 7.

[GreenFish]

Excellent and pretty easy! Had a little trouble getting the skewers through the skin without the salmon falling apart -- would be easier with thicker, higher quality salmon (we used the Kroger brand). I stuck cherry tomatoes between the salmon chunks to help hold them on the skewers, and they were a nice addition. Used dry mustard instead of dijon, used sugar substitute instead of brown sugar, and it was just great. Thanks for posting this, UmmBinat!

[Pesto lover]

Excellent flavor! I used this recipe for a half a fileted salmon. I used exactly the measurements given and it was the perfect amount needed. You don't taste the mustard at all, nor the vinegar. It is a great blend of flavors, where no one flavor overpowers. Thanks for sharing the recipe. Made for ZWT6.