Ingredients
⅓ cup soy sauce
2 tbsp vegetable oil
1 tbsp brown sugar
1 clove garlic, minced
1 tsp ground ginger
1 tsp salt
1¾ lb salmon fillet, skinless, cut into 1¼-inch cubes
12 button mushrooms, (roughly ½ lb in total ), whole
4 oz bell peppers, cut into 1½-inch pieces
5½ oz red onion, cut into wedges
12 cherry tomatoes, (roughly 4 oz in total)
grilling skewers, submerged overnight in water if using wooden
½ tsp sesame seeds, per serving
Preparation
In a bowl, combine the soy sauce, oil, brown sugar, garlic, ginger, and salt. Make sure to mix well.
Add in the salmon and turn it for even coating.
Seal or cover the container and refrigerate it for at least an hour, no more than 3 hours.
Assemble your skewers, alternating between vegetables and marinated salmon cubes. Reserve the marinade.
Preheat your grill and grease with cooking spray.
Grill over medium heat for 3 minutes on each side, rotating as needed. Baste the with the reserved marinade.
Continue turning and basting for 5 to 7 minutes or until cooked enough to your taste.
Garnish with sesame seeds. Enjoy!
