Asian Salmon & Lemon Asparagus Skewers
Recipe: #24051
June 12, 2016
Categories: Salmon, Lemon, Asparagus, Asian, Sunday Dinner, Grilling (Outdoor), Marinate, Heart Healthy, Low Calorie, Low Carbohydrate, No Eggs, Non-Dairy, Marinades and Brines, Salmon Dinner, more
"Another really easy, quick, and delicious recipe for salmon skewers. Now, if you are NOT a salmon lover; you could easily use halibut or cod. Just plan on a couple of hours for the salmon to marinate. Then, just grill and serve. On the side - and, to keep this a bit lighter; how about some stir fried bok choy or a simple Asian slaw. But, for those 'carb' lovers, you could always add some rice if you wanted. Prep time does not include time for the salmon to marinate."
Ingredients
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- FOR MARINADE
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Nutritional
- Serving Size: 1 (478.7 g)
- Calories 398.8
- Total Fat - 13.2 g
- Saturated Fat - 2.8 g
- Cholesterol - 120.1 mg
- Sodium - 3747 mg
- Total Carbohydrate - 20.2 g
- Dietary Fiber - 5.7 g
- Sugars - 9.9 g
- Protein - 52.2 g
- Calcium - 88.7 mg
- Iron - 4.1 mg
- Vitamin C - 68.3 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Marinade ... Add everything to a ziploc bag; or, a glass or ceramic bowl (no metal bowl). Then, add all the ingredients; and, either mix, or 'squish' the bag to combine. Add the salmon to the bag (or bowl), close; and, shake until everything is mixed up. If you use a bowl, cover with plastic wrap. Marinade in the refrigerator for 1 hour. Do not marinate much longer.
Step 2
Asparagus ... First, you don't want that thick woody or that pencil thin asparagus; it just doesn't work - you want a nice medium thick asparagus. Then, trim the tough ends off; and, cut the asparagus in half. Now, I don't blanch the asparagus; because I love it still crisp and tender. But, if you like yours bit more done ... try blanching in the microwave. Add the asparagus to a pie plate, add just enough water to cover the asparagus; and, cover with a paper towel. Cook on medium high for 1 minute. Then, it's done. Just pour out the water, and add a few ice cubes to the pan to cool; and, a minute later - transfer to a paper towel to cool. This works really well; but, personally, I don't find that necessary.
Step 3
Salmon ... Remove the salmon from the refrigerator and marinade; and set on the counter. Make sure to discard the marinade. You want the salmon to be almost room temperature before making the skewers.
Step 4
Skewers ... Add a piece of salmon, slice of lemon folded in half, then 2 asparagus spears (horizontally of course - right through the center). Then, repeat 2x - a piece of salmon, slice of lemon, 2 asparagus spears. You can add another piece of salmon and the end, if there is room. Season with salt and pepper.
Step 5
Cook ... I prefer an outdoor grill or grill pan for this. Medium high-high heat for 8-10 minutes, turning often. You want the asparagus, lightly tender and charred; and, the salmon, firm and medium. A little pink in the center is ok for salmon.
Step 6
Serve and ENJOY! ... I like to really enjoy serving this a bit lighter. Maybe, on a platter of sauteed bok choy; or, a Asian vegetable slaw on the side. I have also served a cold soba salad on the side, which is really nice. The idea is, to keep it simple and a bit lighter.
Tips
No special items needed.