Soy-Grilled Salmon Skewers
- Yield 4 servings
This delicious salmon recipe is easy to prepare and impressive looking for dinner guests. You can buy furikake (seaweed and sesame rice seasoning) in the Asian section at most grocery stores. It is available vegetarian style or with dehydrated egg or shrimp. Salmon is one of the healthiest fish to eat: It contains lots of minerals that may be beneficial for our cardiovascular and eye health, and even our skin and hair. Substitute low-sodium soy sauce to lower the sodium content of this recipe.
- 1 pound Salmon Fillet, Sliced Lengthwise into four 1
- 1/2 cup Soy Sauce
- 1/2 cup Freshly Squeezed Orange Juice
- 1/4 cup Freshly Squeezed Lime Juice
- 1 tablespoon Minced Ginger
- 1 clove Garlic, minced
- 1 teaspoon Red pepper flakes
- 1 teaspoon furikake
- Soak four bamboo skewers in water for 30 minutes, then thread each salmon strip onto a soaked skewer and place in a shallow dish.
- In a bowl, whisk together the soy sauce, orange juice, lime juice, ginger, garlic, red pepper flakes, and furikake. Pour 1/2 cup of the soy mixture over the skewers, turning to coat. Let marinate for 30 minutes. Reserve the remaining marinade for dipping.
- Preheat an outdoor grill to medium-high heat. Oil your grill generously, and then cook the skewers for 2 minutes per side, brushing often with the marinade, or until the fish starts to flake. Let them rest for 2 minutes before serving. Serve with the reserved marinade on the side.
From the book Eat to Defeat Menopause by Dr. Mache Seibel and Karen Giblin. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.