Salmon and Asparagus Kebabs

Name: Salmon and Asparagus Kebabs
Prep time: 15 min
Total time: 1 h 15 min
Yield: 6 to 8 kebabs
Ingredients: Zest and juice of 1 large or 2 small lemons, preferably Meyer; 2 tablespoons soy sauce; 1 (1-inch chunk) fresh ginger, peeled and shredded on a Microplane; 1 tablespoon brown sugar; 2 pounds fresh wild salmon fillets, about 1 inch thick, skinned and cut into 1-inch chunks; 8 bamboo skewers; Kosher salt; 1 bunch medium-sized asparagus, trimmed and halved crosswise; Oil, for coating the grill; Fresh cilantro, for garnish (optional)

Salmon Asparagus Kebabs Skewering Fish Skewers Party Planning Summer Main Dish Easy

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Rate

6 to 8 kebabs Easy

Total: 1 hr 15 mins

3 Ratings

Ingredients (10)

Zest and juice of 1 large or 2 small lemons, preferably Meyer
2 tablespoons soy sauce
1 (1-inch chunk) fresh ginger, peeled and shredded on a Microplane
1 tablespoon brown sugar
2 pounds fresh wild salmon fillets, about 1 inch thick, skinned and cut into 1-inch chunks
8 bamboo skewers
Kosher salt
1 bunch medium-sized asparagus, trimmed and halved crosswise
Oil, for coating the grill
Fresh cilantro, for garnish (optional)

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A tangy, slightly sweet marinade of lemon, soy sauce, brown sugar, and ginger adds sparkle to salmon, and asparagus balances the richness. Pack up these kebabs for a summer cookout, or grill them on the back deck for a casual but stepped-up dinner party. Wild salmon in season is leaner than the farmed variety, and friendlier to the oceans. Se our guide to types of salmon for more about different varieties of the fish.

by Kim Laidlaw

Tips for Salmon and Fish

Tip

How to Pick Salmon

Always look for a salmon that is firm to the touch, but bounces back if you press the flesh. The cut shouldn't have any liquid pooling around it and the meat should also be translucent and moist.

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Next: How to Store Salmon

Tip

How to Store Salmon

Salmon can be stored in its original packaging for up to two days. For optimal freshness, unwrap the salmon, gently pat it dry, and wrap the filet tightly in plastic wrap. Fish like salmon usually fare best at the bottom of the refrigerator.

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Next: How to Freeze Salmon

Tip

How to Freeze Salmon

It is important to capture as much moisture as possible. Wet the salmon, wrap tightly in plastic wrap, and wrap again with aluminum foil. Place the filets in a freezer bag and keep away from the door to ensure a consistent temperature. If the salmon has been previously frozen, do not re-freeze.

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Next: How to Store Fish

Tip

How to Store Fish

The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.

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Next: How to Freeze Fish

Tip

How to Freeze Fish

Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.

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Next: How to Thaw Fish

Tip

How to Thaw Fish

Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.

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Next: How to Pick Salmon

Instructions

1In a bowl, whisk together the lemon zest and juice, soy sauce, ginger, and brown sugar. Add the salmon chunks and toss to coat. Cover and let marinate for 1 hour.
2Meanwhile, soak the skewers in water for 30 minutes.
3Bring a saucepan of salted water to a boil, add the asparagus, and blanch until just barely tender, about 1 to 2 minutes. Drain and rinse in cold water to stop the cooking.
4Prepare a charcoal or gas grill for direct-heat grilling over medium heat. Remove the salmon from the marinade and thread it onto the skewers with the asparagus spears, distributing the ingredients evenly.
5Brush and oil the grill grate. Grill the skewers, turning once, until the fish is cooked through and nicely charred, about 5 minutes. Transfer to a platter, garnish with cilantro if you like, and serve.