Asian Salmon Kebabs
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 2 tbsp coconut aminos
- 1 tbsp seasoned rice vinegar
- 1 tbsp sesame oil
- 1 tbsp freshly grated ginger
- 1 tbsp monk fruit
- Salt and freshly ground black pepper, to taste
- Lemon wedge
- 1 lb wild salmon, cut into 2-inch cubes
- 4 small plum tomatoes, cut into quarters or 8 cherry tomatoes
- 1 large zucchini cut into 2-inch cubes
- 1 medium orange bell pepper, deseeded, cut into 12 pieces
- 1 medium yellow squash, cut into 8 pieces
- 4 skewers
- If using wooden skewers (in lieu of metal ones), soak them in water for about 30 minutes.
- In large mixing bowl combine the marinade ingredients. Mix well and divide in half.
- Add salmon and vegetables to half of marinade and gently toss to coat pieces. Cover and marinate for about 30 minutes, occasionally rearranging pieces to ensure even coating.
- Preheat oven broiler.
- Remove skewers from water. Divide fish and vegetable pieces into 4 even portions. Arrange and distribute them evenly on skewers, being careful not to break the pieces.
- Place on baking dish. Brush with remaining marinade not used for marinating raw fish. Broil for about 5-8 minutes, brushing frequently with marinade.
- Carefully turn over kebabs and continue cooking for an additional 4 minutes, basting frequently until fish is done.
- Squeeze juice from lemon wedge over kebabs. Add Salmon Kebabs to a salad for a meal or chill and pack as a protein snack.
Wild caught salmon contains B vitamins, potassium and omega-3 fatty acids, Docosahexaenoic acid, DHA, and Eicosapentaenoic acid, EPA, that are great for brain, hair and skin health.
Recipe by Living Health