Soy & Ginger Glazed Salmon & Courgette Kebabs
Prep Time:5 mins, Cook Time: 12 mins , Total Time: 17 mins plus 1 hr marinating time
March 29, 2014
Feeling a bit brave after the semi-success of my recent Baked Salmon Starfish I thought I’d go for it and fully test out Frannie’s almost liking for salmon. Although she did manage a couple of (small) pieces before eagerly pushing in her brother’s direction I can’t say she was too keen, even with such tasty flavourings that would ordinarily be appealing to her. But I shouldn’t complain, she’ll generally happily eat all white fish which is still very good for a five year old. Jacques however wasn’t going to stop until every last morsel of salmon was scoffed from all our plates. I think I’d go as far as to say salmon, in natural or smoked form, is his favourite food of the moment. He certainly isn’t anywhere near as crazy about any meat. Which has to be a good thing.
Despite having an hour’s marinating time these are a really simple made in minutes dinner with very few ingredients and little assembly. And very tasty too, there’s something about the toasted sesame oil, soy sauce and ginger combination that I find very appealing. Add a pinch of chili flakes if you want to liven things up a little. They’d also be the perfect barbie fodder, as obviously this summer we will be having that long and glorious barbecue summer.
I served the kebabs with my veggie-tastic ‘Jewelled Rice’, the recipe for which I’ll be blogging shortly, but they’d be great with a salad, noodles, couscous, plain rice or as part of a chinese meal or a barbecue.
My kebabs are making a speedy last minute entry to a couple of challenges:
1) To the Four Seasons Food challenge which I host with Anneli. This month we have the theme ‘Something Fishy’ and I’m slightly annoyed with myself for not managing anywhere near the number of entries I’d originally tasked myself to do. Chronic lack of time I’m afraid!
2) To The Spice Trail hosted by Vanesther at Bangers and Mash. This month her chosen spice is glorious Ginger.
Salmon, Courgettes
Great For:
Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Family Dinners, Barbecues (or Grilling!), Summer, Mid-Week Wonders, Chinese Banquets
Notes:
The kebabs can be grilled or barbecued, weather depending!
I added a small pinch of chili flakes to mine, but omit for small children or it’s not your thing
Special Equipment:
4 metal or bamboo kebab sticks (soak the latter for 20 minutes in water to prevent burning)
Soy & Ginger Glazed Salmon & Courgette Kebabs
Ingredients Prep Time:5 mins, Cook Time: 12 mins , Total Time: 17 mins plus 1 hr marinating time
For a family of four:
1 heaped dessertspoon grated fresh ginger
1.5 tablespoons lower salt soy sauce, I use Kikkoman Less Salt
1.5 tablespoons toasted sesame oil
1 pinch chili flakes, optional
400g salmon fillet
1 large courgette or 2 small
1) Mix together the ginger, soy sauce, sesame oil and chili if using in a large bowl.
2) Cut the salmon into 2 to 3 cm chunks, slice the courgette into 0.5cm thick slices.
3) Place the salmon and courgette in the marinade bowl and stir well so they’re evenly coated. Leave to marinate for an hour.
4) Thread the salmon and courgette pieces on to the kebab sticks.
5) Place under a very hot grill or on a barbecue for 3 minutes on each side, basting with any remaining marinade as you go along. About 10 to 12 minutes in total.
Oh yes please! It looks lush! I have recipe for salmon kebabs written somewhere but when it comes to my meal planning I often sadly skip it ;(
I LOVE salmon and kebabs, so this is a winning recipe for me Lou! It’s also a great way to sneak those veggies into the kid’s diet….and especially courgettes that can be watery and not very tasty – I much prefer them grilled or fried. Karen
This looks like a tasty recipe to try out on my kids.
Yum. I’m intrigued by the jewelled rice too. I do love salmon and I’ve never tried it on the bbq…no time like the present
Here is another one of your recipes that I absolutely will be trying. Looks lovely and I just know how good it will taste. We eat salmon every week so always good to have a new way to prepare it.
I would never have thought to use courgette as it seems so ‘wet’ and would have expected it to fall apart! Looks delish 🙂
Janie x
I normally bake my salmon and have never thought to BBQ them. I like the sound of your kebabs, salmon works really well with asian flavours.
Big wave hello! I’m popping back from Daisies & Pie via the lovely Fishfingers for Tea! I’ve not been on your site before & I totally love it already! I’ll be having a good poke about :))
I am seriously drooling looking at these kebabs – just gorgeous! My oldest would devour these in seconds, but my youngest is never keen on fish so I wonder what she’d make of them. Can’t wait to try them out on her… And another wonderful entry for this month’s Family Foodies challenge, Lou. Thank you! Oh and can’t wait for that jewelled rice recipe too…
Oops! Of course meant to say The Spice Trail challenge there!
I love salmon kebabs. Especially with lots of lemon 🙂
O my goodness yum. Simple but creative and looks fab.