Japanese 7 Spice Salmon Kebabs
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Category
Entrees
Ingredients
- ½ cup, plus 1 Tbsp. extra-virgin olive oil
- 3 tsp. The Spice Hunter Japanese 7 Spice Global Blend, divided
- 2 Tbsp. peeled and sliced fresh ginger
- 2 Tbsp. chopped scallions
- 2 Tbsp. rice wine vinegar
- 1 clove garlic
- 1 Tbsp. soy sauce or tamari
- 2 lbs. salmon fillet, skin removed, cut into 1½-inch cubes
- ¼ tsp. salt
- 4 oz. shiitake mushrooms, stemmed and halved (or quartered if large)*
- 1 red onion, quartered*
- 1 bell pepper, any color*
Directions
Preheat a grill or grill pan to medium heat and brush with vegetable oil. (If using wooden skewers, soak in cold water for 30 minutes before using.)
In a food processor, combine ½ cup of olive oil, 1 teaspoon of the Japanese 7 Spice, ginger, scallions, rice wine vinegar, garlic and soy sauce. Pulse until combined. Pour half of the mixture into a bowl and set aside for serving.
Toss the salmon with the remaining 1 tablespoon of olive oil, the remaining 2 teaspoons of the Japanese 7 Spice and salt. Thread the salmon, mushrooms, onion and bell pepper, alternately, onto eight 10-inch skewers
Grill the kebabs for 2 minutes per side until browned and then continue cooking, turning and brushing with the remaining oil mixture, until just cooked through (about 8-10 more minutes).
Remove from the grill and serve with the reserved herb mixture.
Recipe Note
*Substitute any of your favorite vegetables such as zucchini, yellow onion, peppers and/or button mushrooms.
