Salmon, zucchini and asparagus skewers
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Enjoy salmon on skewers this summer when entertaining friends. With a hint of teriyaki sauce, it’s a modern take on some Japanese classics.
Ingredients
Zucchini
2 medium, cut into ribbons
Asparagus
1 bunch(es), cut into 5cm lengths
Skinless salmon
480 g, cut into 3cm pieces
Marinade, Asian style
60 g, teriyaki marinade
Cooked brown rice
2 cup(s), warmed
Instructions
1
Preheat grill on high. Thread zucchini, asparagus and salmon, alternately, onto 12 small wooden skewers. Place on a baking tray. Lightly brush skewers with half the marinade. Grill, turning and brushing with remaining marinade halfway through, for 4 minutes or until salmon is just cooked through.
2
Spoon rice among serving plates and top with skewers. Serve.
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