Grilled Salmon Skewers

Name: Grilled Salmon Skewers
Prep time: 53 min
Cook time: 53 min
Total time: 53 min
Yield: 12
Cuisine: Global
Ingredients: 1 pinch pinch of freshly ground black pepper; 1 teaspoon minced fresh ginger root; 1 clove fresh garlic, minced; 59 milliliters honey; 12 fresh lemon wedges; 1 Tbsp rice vinegar; 454 grams salmon filet skinless; 59 milliliters soy sauce; 12 skewers

Grilled Salmon Skewers requires roughly 53 minutes from start to finish. This recipe serves 12. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 110 calories, 9g of protein, and 3g of fat per serving. Head to the store and pick up soy sauce, skewers, garlic, and a few other things to make it today. It will be a hit at your The Fourth Of July event.

Instructions

Slice salmon lengthwise into 12 long strips, and thread each onto a soaked wooden skewer.

Ingredients you will need

Salmon

Equipment you will use

Skewers

Place in a shallow dish.

In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper.

Ingredients you will need

Soy Sauce

Vinegar

Garlic

Ginger

Pepper

Honey

Equipment you will use

Whisk

Bowl

Pour over skewers, turning to coat.

Equipment you will use

Skewers

Let stand at room temperature for 30 minutes. When finished marinating, transfer marinade to a small saucepan, and simmer for several minutes.

Ingredients you will need

Marinade

Equipment you will use

Sauce Pan

Preheat an outdoor grill for medium-high heat.

Equipment you will use

Grill

Lightly oil grill grate. Thread 1 lemon wedge onto the end of each skewer. Cook skewers on the preheated grill for 4 minutes per side, brushing often with marinade, or until fish flakes easily with a fork.

Ingredients you will need

Lemon Wedge

Marinade

Fish

Cooking Oil

Equipment you will use

Skewers

Grill

Equipment

Ingredients

Servings:

1pinch

pinch of freshly ground black pepper 1teaspoon

minced fresh ginger root 1clove

fresh garlic, minced 59milliliters

honey 12

fresh lemon wedges 1Tbsp

rice vinegar 454grams

salmon filet skinless 59milliliters

soy sauce 12

skewers

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Aubert Lauren Vineyard Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 139 dollars per bottle.

Aubert Lauren Vineyard Chardonnay

The 2011 Lauren Estate Chardonnay always reminds one of a hypothetical vintage blend of Sonoma Coast meets White Burgundy. This 2011 Lauren is naturally clear with green chlorophyll tints on edge. Aromatics are classic Lauren with nuances of lemon-mineral, dried pear and even some green tea-like tones. The pronounced aromatics of fruits and minerals give an organic sense of place. The bouquet is multi-faceted with hints of apple-baked goods and wet stones. The mouth feel presents a glycerin top note, followed by an acid structure only found at Lauren.The wine has a slight hazy clarity showing Aubert's commitment to minimal interventional winemaking.