Sweet Balsamic Salmon Kabobs

Erica

Mushrooms, asparagus, and succulent salmon, covered in a sweet balsamic honey glaze and grilled up to perfection.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine seafood

Servings 5 people

Calories 436 kcal

Ingredients

1 ½ lbs salmon skin removed, cut into 2-inch cubes
1 lb large asparagus spears cut into 2-inch pieces
8 oz whole baby portabello mushrooms
1 Tbsp honey
¼ cup balsamic vinegar
1 Tbsp low-sodium soy sauce
2 tsp fresh grated ginger
2 cloves garlic minced
1 Tbsp light brown sugar
1 Tbsp whole-grain mustard
pinch fresh cracked pepper
jasmine rice cooked according to package directions
garnish: thinly sliced green onion and toasted sesame seeds
oil for the grill grate

Instructions

Blanch the asparagus 2 minutes. Shock in ice water and drain.
Heat the grill to high heat. Thread the salmon, asparagus, and mushrooms on skewers.
In a small saucepan, combine the honey, balsamic vinegar, soy sauce, ginger, garlic, brown sugar, mustard, and pepper.
Bring to a boil, reduce heat to medium-low heat, and simmer gently 5 minutes to thicken. Stir occasionally and keep an eye on it because you don't want it to scorch or boil over. Remove from the heat.
Brush the skewers with the balsamic glaze (go ahead and use all of it!). Using a wadded up paper towel dipped in oil, oil the clean grill grate (use thongs to hold the paper towel). Grill the skewers 2 minutes.
Carefully flip and grill 2-3 minutes longer until fish is cooked through and veggies are done. Serve immediately over rice.

Notes

I add some butter to the rice to keep it from sticking (and to make it extra yummy) and season it with a good pinch of kosher salt.

Nutrition

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!