- Marinade:
- 3 tablespoons teriyaki sauce
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon garlic powder
- 1 tablespoon toasted sesame-ginger spice (such as Victoria Taylor's®)
- 1 pinch sesame seeds (optional)
- 1 1/2 pounds salmon fillets, cut into cubes
- 2 medium green bell peppers, cut into large chunks
- 1 large onion, cut into chunks
- 1 pint cherry tomatoes, or to taste
- 8 skewers, soaked
- Combine teriyaki sauce, soy sauce, lemon juice, olive oil, honey, garlic powder, sesame-ginger spice, and sesame seeds in a large glass bowl. Add salmon, bell peppers, onion, and cherry tomatoes to the marinade. Marinate in the refrigerator for 20 to 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Thread salmon, bell peppers, onion, and tomatoes onto skewers and place on the prepared baking sheet. Cover wooden skewer ends with aluminum foil.
- Bake skewers in the preheated oven just until salmon flakes easily with a fork, about 10 minutes.
06/05/2019
recipepes.com
salmon teriyaki kebabs, recipe
PT15M
PT1H
5
455 calories
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