Marinated Salmon-Zucchini Kebabs


  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • 24oz (1 1/2 lb) raw salmon chunks, skin removed
  • 2-3 medium zucchinis, sliced
  • 1 sliced lime for garnish


  • Chop salmon into large chunks and zucchinis into large rings. Set aside.
  • Whisk together the ginger, soy, vinegar, and sesame. Fold salmon chunks into marinade and let marinate for 30 minutes.
  • Build the kebabs.
  • Preheat grill to medium-high and brush lightly with oil.
  • Cook each kebab about three minutes before turning.
  • Garnish with fresh lime slices.

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