Salmon, Asparagus, and Fresh Lemon Kebabs

By jenlin

Sidney Fry, MS, RD, Cooking Light

JULY 2014

Ingredients

• 1 tablespoon rice vinegar
• 1 tablespoon lower-sodium soy sauce
• 1 tablespoon honey
• 2 teaspoons canola oil
• 2 garlic cloves, grated
• 1 pound skinless salmon fillet (cut into 1-inch pieces)
• 32 (1 1/2-inch) slices asparagus
• 16 lemon slices
• Cooking spray
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Preparation

Step 1

Combine vinegar, soy sauce, honey, canola oil, grated garlic, salmon, and asparagus; toss. Thread fish, asparagus, and lemon slices alternately onto skewers. Coat with cooking spray; sprinkle with salt and pepper. Place skewers on a grill rack coated with cooking spray. Grill 6 minutes or until done, turning skewers occasionally for an even char.

Note: If using wooden skewers, soak them in water for 20 minutes before grilling.