After a day of browsing the booths at Meeker Day’s in downtown Puyallup, our family needed a nice light dinner. These kebobs are unbelievably delicious and super easy to make! The marinade is so yummy….citrus and garlic. The salmon cooks quickly under the broiler and my kids love eating it off of the skewers. Try substituting chicken, beef or tofu for the salmon.
Orange-glazed Salmon Kebobs
- wooden skewers, soaked in water for 30 minutes
- 1 to 1 1/2 pounds salmon fillet
- 1/4 cup orange juice concentrate, thawed
- 4 cloves garlic, minced
- 2 Tbsp. honey
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. tamari or soy sauce
- 2 tsp. toasted sesame oil
Cut salmon into 1 x 1 inch cubes. Place in a shallow dish.
Combine all ingredients for marinade in a small saucepan. Heat on low until honey is dissolved. Pour over salmon pieces. refrigerate for an hour, turning occasionally.
Preheat broiler. Put four cubes on a skewer. Broil 3 to 4 minutes, turn skewers and pour some of the marinade on the fish. Broil another 3 to 4 minutes, or until done.
For Weight Watchers, weigh your skewer to figure out your points. 5 oz of salmon is 6 pts+ and 6 oz is 8 pts+. The entire marinade recipe is 10 WWpts+, so I add 1 pt+.
Recipe adapted from “Feeding the Whole Family: Cooking With Whole Foods” by Cynthia Lair.