A couple years ago, as a thank you for blogging for Hunger Action Week, I was invited to a fancy dinner hosted by United Way. I brought my sister along as my date, and we had a grand time exploring the buffet, meeting new people, and applauding the incredible efforts of so many amazing volunteers.
One of the dinner items were salmon skewers. I’d had beef, chicken, and shrimp skewers before, but this was my first time with fish and I was hooked (haha, hooked!).
It’s great that these salmon kabobs cook incredibly fast, but what I really love is that they help me stretch my food budget. I find that if just cook a big piece of salmon, everyone wants pretty big servings of fish. But there is something about the little strips of of salmon on a skewer that tricks your body into thinking, “ooh I get TWO pieces of salmon!”.
I find we are equally satisfied with about half the amount of salmon if I serve a couple of skewers over a bed of rice, couscous, or quinoa than we would be if it was just a piece of fish. It’s a small serving, but for us it’s the difference between being able to afford salmon or not having it at all.
The marinade is a very simple mix of soy, lemon, ginger, garlic, and honey; just enough to season the fish while still letting it taste like salmon.
Oh, and if you like food on a stick, my friend Matt’s cookbook “On a Stick” is the book for you. It’s also just $7 on Amazon right now!
Do you have a favorite food on a stick?
- 10oz raw salmon
- ¼ cup soy sauce
- 2 TBS lemon juice
- zest of ½ lemon
- 1 tsp honey
- 2 garlic cloves, minced
- ¼ tsp ginger powder
- Preheat oven to 400 degrees F.
- Slice the salmon into ten thin strips.
- In a shallow bowl, whisk together soy sauce, lemon juice, lemon zest, honey, garlic and ginger.
- Marinate the salmon in the bowl for at least ten minutes.
- Thread the salmon onto bamboo or metal skewers and place on a foil lined baking sheet.
- Cook in the oven for 8-10 minutes until salmon flakes easily. Be careful not to overcook it!
Gluten Free: Make sure to use gluten free soy sauce or tamari.
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