Salmon Kabobs with Nori Vinaigrette
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Salmon Kabobs with Nori Vinaigrette

Prep: 20 minutes plus marinating
Grill: 6 minutes • Serves: 4

3 (7 x 8-inch) sheets nori, torn into 1-inch pieces
3 tablespoons rice vinegar
3 tablespoons white miso paste
2 tablespoons Our Family® Soy Sauce
1-1/2 tablespoons chili garlic sauce
1 tablespoon fresh lemon juice
1 tablespoon Our Family® Pure Honey
2 tablespoons Our Family® 100% Pure Vegetable Oil
4 salmon fillets, skin removed and cut into 1-inch pieces (about 5 ounces each)
8 (12-inch) wooden skewers
1 large red bell pepper, cut into 1-inch pieces
1 large red onion, halved and cut into 1-inch chunks
Sesame seeds and/or sliced green onions for garnish (optional)

1.In blender, purée nori, vinegar, miso paste, soy sauce, chili garlic sauce, lemon juice, honey and 1/4 cup water on high until almost smooth; with blender running, slowly add oil and purée until smooth. Makes about 1 cup vinaigrette.

2.Place salmon in large zip-top plastic bag; pour 1/2 cup vinaigrette over salmon. Seal bag, pressing out excess air; massage salmon in bag to coat and refrigerate 1 hour.

3.Soak skewers in water 20 minutes; prepare outdoor grill for direct grilling over medium-high heat. Remove salmon from marinade; discard marinade. Alternately thread salmon, pepper and red onion onto skewers; place on hot grill rack, cover and cook 6 minutes or until internal temperature of salmon reaches 145°, turning frequently. Makes 8 kabobs.

4.Serve kabobs drizzled with remaining 1/2 cup vinaigrette garnished with sesame seeds and/or green onions, if desired.

Approximate nutritional values per serving (2 kabobs, 2 tablespoons vinaigrette):
355 Calories, 17g Fat, 2g Saturated Fat, 92mg Cholesterol, 925mg Sodium,
16g Carbohydrates, 2g Fiber, 10g Sugars, 4g Added Sugars, 35g Protein

Chef Tip
Serve kabobs with jasmine rice garnished with fresh cilantro.


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