Teriyaki Salmon Kebabs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 440
- Total Fat
- 21
- Saturated Fat
- 4
- Carbohydrates
- 28
- Dietary Fiber
- 3
- Sugar
- 18
- Protein
- 28
- Cholesterol
- 62
- Sodium
- 1219
- Total: 1 hr 20 min (includes marinating time)
- Active: 50 min
Ingredients
1/2 cup mirin
1/2 cup low-sodium soy sauce
1 tablespoon rice vinegar
2 cloves garlic, grated
3 tablespoons light brown sugar
1 pound skinless salmon fillet, cut into 1-inch cubes
2 teaspoons cornstarch
1 red bell pepper, seeded and cut into 1-inch squares
Kosher salt
2 1/2 cups pineapple chunks (fresh or canned)
Vegetable oil, for brushing the grill pan
Sesame seeds, for serving
Sliced scallions, for serving
Directions
Special equipment:
eight 12-inch metal or wooden skewers; a grill pan- Whisk together the mirin, soy sauce, vinegar, garlic and 1 tablespoon of the brown sugar in a large bowl. Transfer 1/2 cup of the marinade to a small saucepan and set aside. Add the salmon to the bowl with the remaining marinade and toss to coat. Cover and refrigerate for at least 30 minutes and up to 1 hour.
- Stir to combine the cornstarch and 1/4 cup water in a small bowl, then add to the reserved marinade in the saucepan along with the remaining 2 tablespoons of brown sugar. Bring to a boil and cook until the mixture thickens to a glaze consistency, 4 to 5 minutes. (You should have about 1/2 cup.) Reserve half of the sauce for serving and the other half for basting.
- Have ready eight 12-inch metal skewers or soak eight 12-inch wooden skewers in water for 30 minutes.
- Meanwhile, add the bell pepper to a large microwave-safe bowl, then add a splash of water and a pinch of salt. Cover and microwave until the pepper is just tender, 1 to 2 minutes. Let cool.
- Remove the salmon from the marinade. Thread the salmon onto the skewers, alternating with the pineapple and bell pepper.
- Heat a grill pan over medium-high heat. Lightly brush the pan with oil.
- Grill the kebabs, turning occasionally and brushing with half of the reserved teriyaki sauce, until the salmon is opaque throughout and the vegetables are tender, 7 to 9 minutes. Transfer to a serving plate, sprinkle with some sesame seeds and scallions and serve the other reserved teriyaki sauce alongside.