Herby Miso Grilled Salmon Skewers Recipe

Herby Miso Grilled Salmon Skewers

Recipe by Mary Berg

• Difficulty: Easy
• Servings: 4
• Nutritional Information per Serving (1 of 4 servings): Calories 530, Total Fat 39 g, Saturated Fat 8 g, Carbohydrates 12 g, Dietary Fiber 3 g, Sugars 6 g, Protein 34 g, Cholesterol 87 mg, Sodium 631 mg
• Total Time: 30 minutes
• Active Time: 30 minutes

Offering a creative spin on classic grilled skewers, these salmon kebabs are marinated in a fragrant blend of rosemary, basil, mint, garlic, miso and maple. They yield succulent, charred salmon pieces that make a delightful family meal.

Ingredients

• 4 skinless salmon fillets (about 150 g / 5.3 oz each)
• 2 lemons
• 4 tablespoons (60 ml) olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1 cup fresh basil leaves, roughly chopped, plus extra for garnish
• 1/2 cup fresh mint leaves, roughly chopped, plus more for serving
• 1 tablespoon rosemary leaves, roughly chopped
• 2 garlic cloves, roughly chopped
• 1 tablespoon (15 ml) maple syrup
• 1 tablespoon white miso paste
• Oil for greasing the grill
• 1/2 cup (125 ml) plain full-fat yogurt

Equipment Needed:

• A grill
• 4 wooden skewers

Instructions

1. Set your grill to high heat and soak the wooden skewers in water to prevent burning.
2. Cut each salmon fillet into three cubes (about 12 inches) and place them in a large bowl. Slice one lemon into 0.5 cm rounds and add to the bowl with 1 tablespoon olive oil. Season with salt and pepper and toss to coat.
3. Thread the salmon cubes onto the soaked skewers, placing a lemon slice between each chunk. Arrange the skewers on a plate or tray and refrigerate while you make the sauce.
4. For the herb-miso sauce, combine basil, mint, rosemary and garlic in a blender or small food processor. Add the maple syrup, miso paste, the zest and juice of the second lemon, and the remaining 3 tablespoons olive oil. Blend until smooth, season with salt and pepper, and divide the sauce evenly into two bowls.
5. Lightly oil the grill grate. Grill the salmon skewers until they have light char marks and are nearly cooked through, about 3 minutes per side; when turning, gently roll the fish over rather than lifting to keep the pieces intact.
6. Brush one bowl of the herb sauce over the skewers, turning frequently to coat, and grill for another 12 minutes. Remove the skewers and let them rest for 23 minutes.
7. Stir the second bowl of herby sauce into the yogurt and season to taste. Serve the skewers with a drizzle of the herby yogurt sauce and garnish with fresh basil and mint leaves.