Summer Grilling Just Got a Whole Lot Fresher
Elevate Your Cookout Game with This Salmon and Asparagus Recipe
When it comes to summer cookouts, you want dishes that are both easy to make and impressive to serve. This salmon and asparagus kebab recipe checks all the boxes. With a zesty marinade made from lemon, soy sauce, brown sugar, and ginger, these kebabs are sure to be a hit at your next backyard bash.
Why Wild Salmon?
Opting for wild salmon over farmed salmon is a great choice for both your taste buds and the environment. Wild salmon is leaner and has a more robust flavor than its farmed counterpart. Plus, it’s a more sustainable option for our oceans.
Getting Started
To make these delicious kebabs, you’ll need the following ingredients:
- 2 pounds fresh wild salmon fillets, cut into 1-inch chunks
- 1 bunch medium-sized asparagus, trimmed and halved crosswise
- 8 bamboo skewers
- Kosher salt
- Oil for coating the grill
- Fresh cilantro for garnish (optional)
- Lemon zest and juice
- Soy sauce
- Fresh ginger
- Brown sugar
Marinate, Soak, and Grill
In 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. Meanwhile, soak the skewers in water for 30 minutes.
Next, bring 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.
Prepare 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. Brush 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.
Total Time: 1 hour 15 minutes
Yield: 6 to 8 kebabs
Difficulty: Easy
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