By Debbie Kornberg

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(Serves 4 - 6) ​

Marinade Ingredients:

3 garlic cloves, minced

1 Tbsp. SPICE + LEAF Salmon Blend

2 Tbsp. brown sugar

¼ cup soy sauce (Use coconut aminos for gluten-free & soy-free alternative)

¼ cup mirin (a Japanese rice wine for cooking)

2 Tbsp. sesame oil

¼ tsp. salt

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Kebab Ingredients:

1.5 lbs. salmon (halibut, seabass, or grouper), cut into 1.5” cubes

Green bell peppers, cut into squares

Red onion, cut into squares

Pineapple wedges

Whole mushrooms, remove stems

Wood or metal skewers

  *NOTE: If using wood skewers, soak in water for about 20 minutes so the wood does not burn.

Ganish: Pineapple rings

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Instructions:

• Combine garlic, Salmon Blend, brown sugar, soy sauce, mirin, & sesame oil in a bowl. Mix well. Place fish cubes into marinade, cover & place into the fridge for 30 min. - 2 hours. 

• Using skewers, alternate 3 – 4 fish pieces with mushrooms, green peppers, red onion, and pineapple.  

• Take the remaining teriyaki marinade and place it into a small pot & bring to a boil. Once cooked, use as a sauce to baste kebabs once on the grill.

• Heat up grill to a high temperature, about 425 degrees. Coat fish kababs and pineapple rings with cooking spray so they do not stick to grill. Once grill is hot, place kebabs and pineapple on grill at high temperature for about 3 - 4 minutes with lid open to get some nice grill marks. Reduce heat to 350 degrees and baste kababs regularly with remaining sauce. Turn kebabs so they are cooked on all sides. Remove from grill when fish is fully cooked. About 12 minutes. Since the pieces are small, they will cook pretty fast.

• Spray the garnish pineapple rings with cooking spray and place onto the grill until nice grill marks appear on both sides. Serve pineapple rings with kebabs. YUM!