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Sweet Balsamic Salmon Kabobs

Erica
Mushrooms, asparagus, and succulent salmon, covered in a sweet balsamic honey glaze and grilled up to perfection.
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine seafood
Servings 4 people
Calories 493 kcal

Ingredients
  

  • 1-1/2 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
  • 1/4 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.