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My review
Salmon Teriyaki Kebabs
2 made it |
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43
Crafty Cooking by Anna
"This is a very easy and elegant way of serving much-loved and good-for-you salmon for a moist and delicious, low-carb dinner! Serve over rice, if desired."
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Ingredients
50 m servings 196Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine teriyaki sauce, soy sauce, lemon juice, olive oil, honey, garlic powder, sesame-ginger spice, and sesame seeds in a large glass bowl. Add salmon, bell peppers, onion, and cherry tomatoes to the marinade. Marinate in the refrigerator for 20 to 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Thread salmon, bell peppers, onion, and tomatoes onto skewers and place on the prepared baking sheet. Cover wooden skewer ends with aluminum foil.
- Bake skewers in the preheated oven just until salmon flakes easily with a fork, about 10 minutes.
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Footnotes
- Cook's Notes:
- You can broil for 2 to 3 minutes after baking, if you like. If you decide to broil, reduce the baking time by 2 minutes. With salmon, it's very easy to go from moist fish to dry fish, so the timing is crucial.
- You can boil the remaining marinade in a small saucepan and serve it alongside.