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Ingredients

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Directions

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  • Thaw salmon, if frozen. Rinse fish and pat dry with paper towels. Cut salmon into 1-inch cubes. Place in a resealable plastic bag set in a shallow dish.

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  • For marinade, in a small bowl combine soy sauce, sesame oil, sherry vinegar, ginger, garlic and cayenne pepper. Add to salmon. Seal bag and toss to coat. Cover and refrigerate for 30 minutes.

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  • Drain salmon and discard marinade. Thread salmon on twelve 4-inch bamboo skewers,* leaving a 1/4-inch space between pieces.

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  • For a charcoal grill, place skewers on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes, or until fish flakes when tested with a fork, turning once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on a grill rack over heat. Cover and grill as above.)

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Instructions Checklist
  • Serve immediately over Asian Slaw. Sprinkle sesame seed over all. Makes 6 servings.

*

* If using wooden skewers, soak them in water for at least 30 minutes before threading with salmon to prevent them from burning on the grill.

Nutrition Facts

449 calories; 33 g total fat; 5 g saturated fat; 14 g polyunsaturated fat; 12 g monounsaturated fat; 67 mg cholesterol; 1276 mg sodium. 766 mg potassium; 11 g carbohydrates; 3 g fiber; 3 g sugar; 27 g protein; 4082 IU vitamin a; 41 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 97 mcg folate; 3 mcg vitamin b12; 141 mg calcium; 2 mg iron;

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