Savori-Sweet salmon salmon salmon crusters with zucchini and shallot, perfect for the grill and ease dinners of the week.
Misored glazed salmon skewers with vegetables
The time in Long Island is beautiful in the summer, so I like to take advantage and go out and grill. These salmone miso skewers are perfect for the summer grid AND Easy Weeknight Cene. Movies with salmon, courgettes and shallots, they are a complete meal on a stick, or they need them on the rice to make it even deeper. The marinade of salted Sweet Sweet brings out the best in every bite.
Because this grilled miso salmon works
I received so many requests for grilled fish recipes, so as the summer approaches, I decided to test some new ones. These miso salmon skewers have proved to be even better than I hoped!
- Easy: The miso glaze adds a rich and salty flavor with minimal effort.
- Nutritious: The salmon is rich in omega-3, which help with health and cardiac inflammation, and Miso contains probiotics benefits for the health of the intestine.
- All-in-one meal: The distorted salmon with zucchini and shallot makes it a meal in one.
- Versatile: Perfect for the grid season but equally easy under the grid.
- Soon: Excellent for weekdays or random summer dinners.
- Dietary restrictions: Weight Watchers Friendly, gluten -free (if you use tamari), high protein content, dairy products, low carbohydrate and anti -inflammatory
No grid? No problem! On the other hand, make this grilled miso salmon recipe.
Ingredients you need
Here are the ingredients for these simple miso salmon skewers. See the following recipe card for the exact measurements.
- White miso pasteWhich is lighter and sweeter than the red mischo paste, it adds a deep and umumy flavor to the marinade. You can buy a white miso paste on Amazon, in Asian markets and some regular supermarkets sell it.
- Mirin It is a traditional Japanese rice wine that adds sweetness and helps caramelize the fish during cooking without adding sugar.
- Low sodium soy sauce For salty flavor, umami
- Rice vinegar: The acidity balances Mirin’s sweetness and Miso and soy sauce’s umami.
- Aromatic: Chopped garlic and ginger
- Toasted sesame oil For a walnut flavor
- Salmon: I prefer wild salmon for the best flavor and consistency. If you use fresh salmon, buy it from a respectable fishmonger; However, frozen salmon will also work. Just make sure to defrost it in advance.
- Vegetables: Zucchini and green onions make the skewers more than a meal.
How to prepare miso salmon skewers
This simple miso salmon recipe is fast! Blend the ingredients of the marinade and marinate the salmon in just 30 minutes. See the recipe card for printable indications.
- Create the marinade miso: Blend the ingredients of the marinade.
- Marinate the salmon: Marinate for 30 to 60 minutes.
- Assemble the skewers: Alternate salmon, courgettes and green onions on skewers.
- Grilled salmon kebab: Preheat the medium-high grid and grilled grilled well oiled for a few minutes on each side. Basast with the remaining marinade and rotate them with a metal spatula.
- End: Serve with lemon wedges and garnish with green onions, if desired.
Test of notes and suggestions
Initially I had planned to cook Miso’s marinade over low heat to thicken it, but it became too thick and sticky very quickly. It works better as it is. Just book a little to be based while the skewers cook because the heat of the grid (or grid) gives it a perfectly shiny and caramelized finish.
- Skewer advice: If you are using wooden skewers, dip them for at least 30 minutes so that they do not burn on the grill.
- Cut the salmon evenly: Cut it into uniform from 1 to 1½ inches of cubes so that it cooks evenly with vegetables.
- Vegetables count: The courgettes and shallots mate magnificently here because they cook at the same speed as salmon. Peperons or mushrooms would also work well.
No grid? No problem!
- Place the kebabs on a pan lined in the sheet sprayed with oil.
- Place the oven grill greater than 5 inches from the heating element and preheat the grill.
- Cook the salmon skewers for about 3 minutes on each side.
Can I do this salmon without skewers?
YES! If you are grilling fish and vegetables, use a pan. To grill, place everything on the pan. After 3 minutes, remove the tray from the oven, turn everything upside down and continue grilling.
Product: 4 portions
Portion size: 1 spit
Add the miso, the Mirin, the soy sauce, the rice vinegar, the garlic, the ginger and the sesame oil to a small food processor or a small blender*. Blend until it is completely smooth.
Transfer ¼ cup of the marinade to a bowl and add the salmon, courgettes and green onions. Mix to unite. Cover the bowl with plastic wrapping and refrigerate for 30 minutes or up to an hour. Book the remaining marinade.
Film the pieces of salmon, courgettes and green onions on 4 metal skewers. Spray the Kabobs with spray for non -stick cuisine.
When they are ready to grill, preheat the grill over medium heat -alt and oil the grids so that they do not attach. Grill the kebabs for a few minutes per side, until the salmon easily frees from the grids. To turn the Kabobs, use a metal spatula to loosen the fish from the grill and roll it to rotate to the other side. Enough with the remaining marinade during cooking. Remove from the grill once the salmon slips easily and is completely cooked, from 8 to 10 minutes. Press once again when the salmon comes out of the grill. Serve with lemon wedges and garnish with shallot.
Last step:
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*I used a nudumlet to merge the marinade
Variations:
- Miso: Miso Rosso has a stronger flavor than White Miso, but if it’s all you can find, feel free to use it.
- Fish: Replace the salmon with cod, sea bass, black cod, trout or Arctic coal. Or use the marinade miso on shrimp, chicken or tofu.
- Vegetables: Under Zocchia with yellow pumpkin or peppers and green onions with wedges of white or red onions. You can also use more than one vegetable.
- Allergic to sesame? Omit the oil.
- Make it spicy: Add the red pepper flakes.
Service: 1 spit, Calories: 231 Kcal, Carbohydrates: 12 G, Protein: 25 G, Fat: 9 G, Saturated fat: 1.5 G, Cholesterol: 62.5 mg, Sodium: 798 mg, Fiber: 1.5 G, Sugar: 6 G
Ideas with the outline
Here are some sides that would be fine with the glazed salmon:
Adequate memory
- Refrigerate Cooked salmon and vegetables for a maximum of three days.
- Heating: You can microwave the leftovers up to hot. If you don’t want to fish in microwave, heat it in a pan on the stove or eat it cold.
- How to do in advance: Assemble the skewers up to 24 hours in advance and keep them covered in the refrigerator. An hour before grilling, pour the marinade over fish and vegetables and refrigerate.
Miso FAQ
Miso is a traditional Japanese seasoning produced by the fermentation of soy seeds with salt and koji (a type of mushroom). It will last several months in the refrigerator, so you don’t have to worry about using it immediately. I have another recipe of salmon marinated by miso, but it is also excellent added to shake the sauce, salad condiments and soups.
Yes, bacteria and miso enzymes help to keep meat and fish, which is why it is often used in marinades.
The fish is quickly marinated, then I recommend for 30 minutes to an hour. Leaving it longer could cause soft fish.
Grilled fish recipes that you will love
For other ideas for dinner, take a look at my collection of fish recipes, in addition to these Five delicious grilled fish recipes To inspire your next meal!
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