I don’t even know what to say. This may be one of my favorite recipes so far…. can I say that? Yeah I’m saying that. You may look at these soy glazed salmon kabobs and think otherwise, but they are deceivingly easy. Between the simplicity and incredible flavors, this dish has it all – making it quickly become a staple in my house. I’m so excited to share this recipe so lets get straight to it:
That’s it, thats the tweet. But in all seriousness, this is how I feel like I define myself. I don’t have all the skills of someone from culinary school, and honestly don’t strive to have those skills. What I love about cooking is feeling the freedom of being creative and the ability to learn from my mistakes. I love to try new recipes and let me tell you, they more often than not fail the first time. But, the beautiful part about cooking is that you can learn and grow from those mistakes to improve in the future. So that’s what Taste Abundance is: a place to learn and grow your love for cooking and harness the ability to make mistakes. That being said, this recipe is one that I created from lots of trial and error. Once I perfected the sauce, it has easily become one of my favorite sauces to add to any protein.
Peppers, onions, and salmon make up the kabobs. Vinegar, soy sauce, honey, sesame oil, ginger, garlic, and water make up the sauce. The perfect union of the two make this dish and all the flavors you’ll be craving for the whole week.
First dice your salmon and cut the peppers and onion all into similar sized bite sized squares. Once that is complete, you can assemble the skewers and make the sauce. The sauce is a combo of all the above mentioned ingredients combined with a cornstarch slurry to thicken it all up. Once that is complete and the sauce is in a saucepan heating up, the kabobs get seared for 5 minutes a side. Serve with rice (my rice pro-tip, add a pat of butter and a tsp or so of sesame oil to level up the rice) and there you have your perfect, mouth watering soy glazed salmon kabobs!
