Grilled Salmon and Zucchini Skewers

Grilled Salmon and Zucchini Skewers

Coming out of the first long weekend of the season (in Canada, anyway) really has us feeling summery. We had a picnic with friends to welcome their new baby one afternoon and a barbecue birthday party with other pals the next. There was time outside for the kids to run around and work up an appetite and the return of lots of our favourite summer foods. Potato salad, pressed sandwiches (recipe coming soon), burgers and strawberries so sweet they only needed the tiniest bit of ice cream to become dessert.

Our summers are so short that I always feel the pressure to knock out the most warm-weather recipes I possibly can. This year’s bucket list includes home made ice cream, salads made on my spiralizer and many more ways to use the grill. As much as I love a steak cooked over flames, I feel like you don’t need me telling you how to do that. But can I interest you in a fresher, lighter way to use your barbecue? Something like these salmon and zucchini skewers, for instance? They’re easy to prepare, quick to cook and I find that putting ingredients on a stick helps kids get over whatever aversions they might have to them. Esme and Julian both love salmon but are on and off with zucchini but seeing these skewers made it very much an on.

SalmonandZucchini

photo by Leila Ashtari

Laura and I have so many recipes and videos coming at you over the next few weeks. Have you subscribed to our Youtube channel yet? Let us know what you’re looking forward to making this summer – we love hearing from you

Grilled Salmon & Zucchini Skewers

Ingredients

  • (serves 4)
  • prep time: 25 minutes
  • total time: 35 minutes
  • 3 filets of salmon
  • 2 or 3 small zucchinis
  • 1 tsp grated ginger
  • ¼ cup soy sauce
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp sesame oil

Method

Soak wooden skewers in water for at least 20 minutes.

Whisk together the ginger, soy, vinegar and sesame. Place salmon filets in the marinade for 20 minutes

Remove the salmon from the marinade and cut the filets into chunks – maybe 1 x 2 inches – and set aside.

Slice the zucchini into rings and toss in the marinade quickly. Thread the fish and veggies onto the wooden skewers.

Preheat your grill or grill pan to medium high and wipe the grill with oil. Place the skewers over the heat and give each side about three minutes before turning.

Serve these skewers over steamed rice or a bed of greens.

 

 

 

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