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Honey-Lime Salmon Kabobs
- 1 1/2 pound skinless salmon fillets, cut into 1-inch chunks
- 1 zucchini, cut into 1-inch cubes
- 1 red onion, cut into 1-inch squares
- 1 cup button mushrooms
- Juice of 1 lime
- 1/2 cup soy sauce
- 1/4 cup honey
- 1 garlic clove, finely chopped
- 1/4 teaspoon ground black pepper
- Basting Sauce
- Juice of 2 limes
- 1/4 cup honey (preferably creamed)
Place salmon, zucchini, onion, and mushrooms in a large flat dish.
In a small bowl whisk together lime juice, soy sauce, honey and garlic until honey is dissolved; pour over salmon and vegetables.
Season with pepper, lightly toss, cover and refrigerate about 30 minutes.
Prepare a grill for medium-high heat cooking, oiling the grill grates as needed.
Alternating as you go, thread salmon, zucchini, onion, mushroom onto a 16-inch bamboo skewer to form each kabob. (If using wooden skewers, soak in water for 30 minutes before assembling).
In a small bowl, whisk together lime juice and honey for basting sauce.
Place skewers on hot grill and cook until browned on all sides, about 10 minutes, basting often with honey-lime mixture.
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- 1 1/2 pound skinless salmon fillets, cut into 1-inch chunks
- 1 zucchini, cut into 1-inch cubes
- 1 red onion, cut into 1-inch squares
- 1 cup button mushrooms
- Juice of 1 lime
- 1/2 cup soy sauce
- 1/4 cup honey
- 1 garlic clove, finely chopped
- 1/4 teaspoon ground black pepper
- Basting Sauce
- Juice of 2 limes
- 1/4 cup honey (preferably creamed)