Salmon Kebabs

A must try recipe:

Maple-Glazed Salmon Kebabs

(I added sweet potato)


1 1/2 lbs (750 g) salmon fillet (no skin or bones)
1/3 cup (75 mL) maple syrup
1/3 cup (75 mL) soy sauce
2 tbsp (30 mL) cider vinegar
2 tsp (10 mL) fresh ginger root, grated
cloves garlic, squished
2 or 3 yam/sweet potato


Soak kebab skewers in warm water for an hour or two.
Cut the salmon fillet into chunks (it doesn't matter if they're all the same size).
Cut the sweet potato into same size chunks
(microwave or boil them first so that they are mostly cooked all the way through)

In a small bowl whisk together maple syrup, soy sauce,
cider vinegar, ginger and garlic.
Add the yams and salmon in bowl,
cover and refrigerate for at least 30 minutes.
(I did mine for about 2 and a half hours.)

Skewer fish and yams on kebabs.
BBQ for about 10 minutes, brushing with marinade as you go.
The maple syrup kind of candies and it is so yummy!

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