Strawberry Teriyaki Salmon Kebabs
Hold on to summer a little while longer and fire up the grill for my tasty Strawberry Teriyaki Salmon Kebabs.
Servings: 4
Calories: 384kcal
Equipment
Ingredients
- 1 ½ pounds salmon fillet, cut into 1-inch cubes
- 3 limes, sliced very thinly
- ¼ cup strawberry jam
- 2 tablespoons low sodium soy sauce (or tamari if gluten free)
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- ½ teaspoon lime juice
- Salt and pepper
- 16 long, wooden skewers, soaked in water for 20 minutes
- Oil for brushing the grill
- Strawberry Jalapeño Salsa
- Cilantro leaves and lime wedges for garnish, optional
Instructions
- Heat a grill or grill pan over medium high heat.
- Season the salmon with a pinch of salt and pepper. Beginning and ending with salmon, thread the salmon and folded lime slices onto 8 pairs of parallel skewers. You should have 8 kebabs total.
- To make the glaze, mix the jam, soy sauce, garlic powder, ginger powder, and lime juice together in a bowl.
- Brush the grill with oil and grill the kebabs, turning occasionally, until fish is cooked, 7-8 minutes. As they cook, baste the fish with the glaze.
- Serve the kebabs with Strawberry Jalapeño Salsa. Garnish with cilantro leaves and lime wedges.
Nutrition
Serving: 0g | Calories: 384kcal | Carbohydrates: 16.7g | Protein: 0g | Fat: 12.9g | Saturated Fat: 3.2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 354mg | Potassium: 0mg | Fiber: 0.8g | Sugar: 10.2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg