Saved-sweet miso salmon with zucchini skewers and scales-grilling and easy dinners for the week.
Miso-headed salmon skewers with vegetables
Long Island’s time is beautiful in the summer, so I like to take advantage and go out and grill. These miso salmon skewers are perfect for a summer grill and Easy evenings during the week. Thread with salmon, zucchini and flakes, they are full food on a stick – or serve them rice To make it even more heartfelt. Miso Marinade’s spaming-sweet reveals the best with every bite.
Why this grilled salmon on grilled works
I have received so many requests for grilled fish recipes, so as the summer approaches, I started to test some new ones. These miso salmon skewers turned out to be even better than I was hoping!
- Easy: Miso Glaze adds a rich, spicy-sweet scent with minimal effort.
- Nutritional: Salmon is full of omega-3s that help with heart health and inflammation, and Miso contains beneficial probiotics for bowel health.
- Everything in one meal: The final salmon with zucchini and flakes makes it food in one.
- Universal: Perfect for grilled season, but just as easy under the broiler.
- Quickly: Great for weeks or casual summer evenings.
- Dietary restrictions: Convenient for weight observers., Gluten (If you use tamari), High -protein., Dairy., low carbohydratesand anti -inflammatory
No grill? No problem! Do this roast miso salmon Instead, a recipe.
Ingredients you will need
Here are the ingredients for these easy Miso salmon skewers. See the recipe card below for accurate measurements.
- White miso pasteWho is softer and softer than the red miso paste adds a deep, umami aroma of the marinade. You can buy Amazon’s white miso paste in Asian markets, and some regular supermarkets sell it.
- Mirin It is a traditional Japanese rice wine that adds a slight sweetness and helps caramelize fish during cooking without adding sugar.
- Soy sauce with low sodium content For the salty aroma of umami
- Rice vinegar: The acidity balances the sweetness of Mirin and Umami from miso and soy sauce.
- Fragrances: Sliced ​​garlic and ginger
- Toast for walnut taste
- Salmon: I prefer wild caught salmon for the best taste and texture. If you use fresh salmon, buy it from reputable fishing; However, frozen salmon will also work. Just remember to thaw him in advance.
- Vegetables: Zucchini and green onions make the skewers more than a meal.
How To Make Misso Salmon Shish
This simple recipe for miso salmon is fast! Mix the ingredients of the marinade and marinate the salmon for only 30 minutes. See the recipe card for print instructions.
- Make Miso Marinade: Mix the ingredients of the marinade.
- Marinate the salmon: Marinate for 30 to 60 minutes.
- Assemble the skewers: Alternate the salmon, zucchini and green onions in skewers.
- Grill of salmon kebabs: Heat the grill to medium high and grilled on a well -grate oil for a few minutes on each side. The bastard with the rest of the marinade and rotate them with a metal spatula.
- Finale: Serve with lemon wedges and garnish with green onions if you wish.
Testing and Tips Notes
Initially, I planned to simmer Miso Marinade to thicken it, but it became too thick and sticky very quickly. It works best as it is. Just book some for basketing while the skewers are cooked because the heat of the grill (or broiler) gives it a perfectly shiny, caramelized finish.
- Shishka Tip: If you use wooden skewers, soak them for at least 30 minutes so that they do not grill.
- Cut salmon evenly: Cut it into uniform cubes from 1 to 1½ inches so that it is cooked evenly with the vegetables.
- Vegetables matter: Zucchini and flakes are beautifully combined here because they cook at the same speed as salmon. Bell peppers or mushrooms would also work well.
No grill? No problem!
- Place the kebabs on a foil foil sprayed with oil.
- Put the top rack of the oven 5 inches of the heating element and preheat the broiler.
- Beat the salmon skewers for about 3 minutes on each side.
Can I do this salmon without skewers?
Yes! If you have fish and vegetables, use a pan with grill. For baking, place everything on the pan. After 3 minutes, remove the tray from the oven, roll everything over and continue to save.
Yield: 4 portions
Size serving: 1 skewer
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Add miso, mirin, soy sauce, rice vinegar, garlic, ginger and sesame oil to a small food combine or a small blender*. Mix until completely smooth.
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Transfer a glass of marinade to a mixing bowl and add salmon, zucchini and green onions. Stir for combination. Cover the bowl with a plastic wrap and refrigerator for 30 minutes or up to an hour. Keep the remaining marina.
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Thread the pieces of salmon, zucchini and green onions on 4 metal skewers. Spray Kabobs with a non -stick coating spray.
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When you are ready for a grill, preheat the grill to medium heat and grease the grilles to prevent them from sticking. Rate the kebabs for a few minutes on the side until salmon is easily released from grilled grilles. To rotate the cabs, use a metal spatula to loosen the fish from the grill and wind it to rotate to the other side. Basta with the rest of the marinade during cooking. Remove from the grill after the salmon is easily flakes and completely cooked, 8 to 10 minutes. Basta once more when the salmon got off the grill. Serve with lemon wedges and garnish with flakes.
Last step:
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*I used Nutribullet to mix the marinade
Variations:
- Miso: Red Miso has a stronger taste than white miso, but if that’s all you can find, don’t hesitate to use it.
- Fish: Replace salmon with fever, sea bass, black fever, trout or arctic charm. Or use Miso Marinade on shrimp, chicken or tofu.
- Vegetables: Approach zucchini with yellow pumpkin or bells and green onions with wedges of white or red onions. You can also use more than one vegetable.
- Allergic to sesame? Skip the oil.
- Do it spicy: Add red chili flakes.
Service: 1 skewer., Calories: 231 kcal., Carbohydrates: 12 g., Protein: 25 g., Fat: 9 g., Saturated fat: 1.5 g., Cholesterol: 62.5 mg., Sodium: 798 mg., Fiber: 1.5 g., Sugar: 6 g
Garnish ideas
Here are some countries that would go well with miso-headed salmon:
Proper storage
- Refrigerator Cooking salmon and vegetables for up to three days.
- Prehening: You can microver on the residues until warm. If you do not want to have a microwave fish, heat it in a pan of the stove or eat it cold.
- How to do forward: Assemble the skewers up to 24 hours early and keep them covered in the refrigerator. An hour before the grill, pour the marinade on the fish and vegetables and a refrigerator.
MISO FAQ
Miso is a traditional Japanese spice made from fermentation of soybeans with salt and cos (a type of fungi). This will last for a few months in the fridge, so you don’t have to worry about using it immediately. Have another Miso-marinated salmonBut it is also great for stirring Fry Sauce, salad dressings and soups.
Yes, the bacteria and enzymes in Miso help to bid meat and fish, which is why it is often used in the marinades.
The fish is quickly marinated, so I recommend 30 minutes to an hour. Leaving it for a long time can lead to mushy fish.
More grilled fish recipes you’ll like
For more dinner ideasSee my Seafood recipes Collection, plus those Five delicious grilled fish recipes To inspire your next meal!
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