Description
Savory-sweet miso salmon skewers with zucchini and scallions—perfect for grilling and easy weeknight dinners.
Yield: 4servings | Serving Size: 1skewer
Ingredients
3tablespoonswhite miso paste
2tablespoonsmirin
2tablespoonslow sodium soy sauce, use tamari, coconut aminos or liquid aminos for gluten free
2tablespoonsrice vinegar
2clovesgarlic, roughly chopped
2teaspoonsroughly chopped ginger
1teaspoontoasted sesame oil
1poundsalmon, skinless, peeled and cut into 1 ½- inch cubes
1smallzucchini, halved lengthwise then cut into ¾-inch thick half moons
4green onions, white and light green parts cut into 1-inch pieces
nonstick cooking spray
lemon wedges, for serving
scallions, sliced optional for garnish
Instructions
- Add the miso, mirin, soy sauce, rice vinegar, garlic, ginger, and sesame oil to a small food processor or small blender*. Blend until completely smooth.
Transfer ¼ cup of the marinade to a mixing bowl and add the salmon, zucchini, and green onions. Stir to combine. Cover the bowl with plastic wrap and refrigerate for 30 minutes or up to an hour. Reserve the remaining marinade.
- Thread the salmon, zucchini, and green onion pieces onto 4 metal skewers. Spray the kabobs with nonstick cooking spray.
- When ready to grill, preheat the grill to medium high heat and oil the grates so they don’t stick. Grill the kebabs for a few minutes per side, until the salmon easily releases from the grill grates. To turn the kabobs, use a metal spatula to loosen the fish from the grill and roll it to rotate to the other side. Baste with the remaining marinade while cooking. Remove from the grill once the salmon easily flakes and is fully cooked through, 8 to 10 minutes. Baste once more when the salmon comes off the grill. Serve with lemon wedges and garnish with scallions.
No Grill? No Problem!
- Broil on high 5 inches from the heating element about 3 minutes on each side.
Last Step:
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Notes
I was originally planning to reduce the sauce but found that it gets really thick really fast and is better left as-is for basting.
*I used a nutribullet to blend the marinade
Variations:
- Miso: Red miso has a stronger flavor than white miso, but if that’s all you can find, feel free to use it.
- Fish: Replace salmon with cod, sea bass, black cod, trout, or arctic char. Or use the miso marinade on shrimp, chicken, or tofu.
- Vegetables: Sub zucchini with yellow squash or bell peppers and green onions with wedges of white or red onions. You can also use more than one veggie.
- Allergic to sesame? Omit the oil.
- Make it spicy: Add red chili flakes.
Nutrition
Serving: 1skewer, Calories: 231kcal, Carbohydrates: 12g, Protein: 25g, Fat: 9g, Saturated Fat: 1.5g, Cholesterol: 62.5mg, Sodium: 798mg, Fiber: 1.5g, Sugar: 6g
