Wednesday, April 21, 2010

Teriyaki Salmon Kabobs


1 cup Soy Sauce
1/2 cup Rice Vinegar
1/2 cup Brown Sugar
4 T. minced Garlic
4 T. minced Fresh Ginger
1/2 cup minced Green Onions
4 T. Vegetable Oil

8 Salmon fillets
1 medium Fresh Pineapple
2 Sweet Onions
3 Green Peppers
15 bamboo skewers


Combine soy sauce, vinegar, and brown sugar until well blended and sugar is dissolved. Add ginger, garlic, green onion, and vegetable oil and mix well.

Cut salmon fillets into 1 inch cubes and pour marinade over salmon. Cover and refriderate for at least 1 to 2 hours or longer if desired.

Preheat grill to medium heat.

Soak bamboo skewers in water for at least 20 minutes prior to cooking.

Cube pinapple, sweet onion and green peppers into 1 inche cubes.

Thread salmon, onion, pineapple and green peppers then salmon, onion, pineapple, and green onion and repeat one more time onto a skewer. Repeat on each skewer.

Pour marinade into a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

Place kabobs 6 inches apart on grill and baste with reserved marinade. Cook for 2 to 4 minutes on each side basting with marinade frequently. Cook until salmon is just barely cooked through.