Instructions
Preheat grill to medium heat or a grilling skillet on the stove.
In a mixing bowl, mix the tamari, rice vinegar, lemon juice, black pepper, sea salt, sesame oil, garlic, ginger, miso paste, and honey. Mix well. Add the salmon pieces and toss well to coat.
Grab your BBQ skewers and slide on a piece of salmon, followed by a zucchini chunk, then a lemon wedge. Repeat until all ingredients are used up and several kabobs are made.
Place kabobs on one side of the grill or skillet. Grill both for about 2 minutes per side, or until salmon flakes with a fork. Remove from the grill and divide between plates. Enjoy!
Ingredients
1 tsp Tamari
1/2 tsp Black Pepper
1/2 tsp Sea Salt
1 tsp Rice Vinegar
1 tsp Lemon Juice
1 Garlic (cloves, minced)
1/4 tsp Ginger (grated)
1/2 tsp Sesame Oil
1 1/2 Tbsp Miso Paste
1 1/2 Tbsp Raw Honey
1 tsp Avocado Oil
Sea Salt & Black Pepper (to taste)
1 1/4 lbs Salmon Fillet (sliced into 1 inch cubes)
4 Barbecue Skewers
2 Zucchini (large dice)
1 Tbsp Sesame Seeds
1 stalk Green Onion (diced)
1 Lemon (cut into wedges)
Instructions
Preheat grill to medium heat or a grilling skillet on the stove.
In a mixing bowl, mix the tamari, rice vinegar, lemon juice, black pepper, sea salt, sesame oil, garlic, ginger, miso paste, and honey. Mix well. Add the salmon pieces and toss well to coat.
Grab your BBQ skewers and slide on a piece of salmon, followed by a zucchini chunk, then a lemon wedge. Repeat until all ingredients are used up and several kabobs are made.
Place kabobs on one side of the grill or skillet. Grill both for about 2 minutes per side, or until salmon flakes with a fork. Remove from the grill and divide between plates. Enjoy!
