Miso Glazed Salmon Kebobs with Cucumber Salad

by katerina on July 23, 2013

This recipe is so easy it feels a little like cheating. All you need to do is to make a paste with soft butter and miso, spread it over some salmon and grill it.

Miso Salmon Kebabs

The salmon will be juicy, sweet and buttery without drying out thanks to the added fat. Serve with a crisp and crunchy cucumber salad and dinner is done. Sometimes cheaters do prosper.

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Miso Glazed Salmon Kebobs with Cucumber Salad

(serves 2)

2 3oz pieces fresh salmon
1 teaspoon olive oil
salt and fresh ground pepper
2 tablespoons butter, room temperature
1 tablespoon miso paste
1 cucumber
2 teaspoons ponzu
2 teaspoons rice wine vinegar
roasted sesame seeds for garnish

1. Remove the skin from the salmon and cut into 1" cubes. Place in a bowl with the oil and a pinch of salt and pepper. Cover, refrigerate and allow to sit for 10 minutes.

2. Preheat your grill to medium high heat. Fork together the miso and the butter in a small bowl. Peel the cucumber. Cut in half lengthwise and remove the seeds. Thinly slice and toss in a bowl with the ponzu and vinegar.

3. Skewer your salmon and place on the hot grill. Cook for 3 minutes on one side, and then flip. Baste the cooked side of the salmon with the butter mixture and cook for another 2 minutes, start turning and basting until salmon is cooked through, only about another 1 minute or two.

4. To serve, plate the cucumber salad with the skewers on top all topped with sesame seeds. Remove to a plate and sprinkle with sesame seeds.


Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time:25 minutes
Calories(approximate per serving): 300



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