Name: Miso Salmon Skewers
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Cuisine: Asian Fusion
Ingredients: 3 tablespoons white miso paste; 2 tablespoons rice vinegar; 2 tablespoons low sodium soy sauce (use tamari, coconut aminos, or liquid aminos for gluten-free); 2 cloves garlic, roughly chopped; 2 teaspoons roughly chopped ginger; 1 teaspoon toasted sesame oil; 1 pound salmon, skinless, peeled and cut into 1 ½-inch cubes; 1 small zucchini, halved lengthwise and then cut into ¾-inch thick half moons; 4 green onions, white and light green parts cut into 1-inch pieces; Nonstick cooking spray; Lemon wedges, for serving; Scallions, sliced (optional for garnish)

Description

Savory-sweet miso salmon skewers with zucchini and scallions—perfect for grilling and easy weeknight dinners.

Ingredients

3 tablespoons white miso paste
2 tablespoons rice vinegar
2 tablespoons low sodium soy sauce (use tamari, coconut aminos, or liquid aminos for gluten-free)
2 cloves garlic, roughly chopped
2 teaspoons roughly chopped ginger
1 teaspoon toasted sesame oil
1 pound salmon, skinless, peeled and cut into 1 ½-inch cubes
1 small zucchini, halved lengthwise and then cut into ¾-inch thick half moons
4 green onions, white and light green parts cut into 1-inch pieces
Nonstick cooking spray
Lemon wedges, for serving
Scallions, sliced (optional for garnish)

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Instructions

Add the miso, rice vinegar, soy sauce, 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 to prevent sticking. 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 and roll it 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, about 8 to 10 minutes. Baste again when the salmon comes off the grill. Serve with lemon wedges and garnish with scallions.

Notes

Ensure you don’t overcook the salmon; it should easily flake but stay moist.
Grill the zucchini until it has nice grill marks but remains tender.
This recipe works well with tamari or coconut aminos for a gluten-free option.
Feel free to add other vegetables to the skewers such as bell peppers or mushrooms for variety.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 skewer
Calories: 231 kcal
Sugar: 5g
Sodium: 720mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 24g
Cholesterol: 55mg