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Barbecue teriyaki marinated salmon skewers & vegetables
2
| Prep | 20 min | |
| Cook | 12 min |
- Atlantic salmon, farmed, 6 oz(s)
- Teriyaki sauce, low-sodium, 2 tbsp(s)
- Red onion, 1 small, cut into thin wedges
- Green bell pepper, raw, 1 medium, chopped
- Mushrooms, raw, 1½ cup(s), whole, halved
- Cherry tomatoes, ½ dry pint(s)
- Olive oil spray, 6 x two-second spray(s)
- Arugula, 2 cup(s)
- Sesame seeds, 1 tsp(s)
Method
Cut the salmon into 12 pieces and thread onto 4 skewers. Place into a ceramic dish. Spoon over 1 tablespoon of teriyaki sauce. Turn to coat. Combine onion, bell peppers and mushrooms in a bowl. Add remaining sauce, stir to coat.
Preheat barbecue to medium heat. Spray the skewers with olive oil. Barbecue for 2 to 3 minutes each side or until cooked to your liking. Remove to a plate and cover to keep warm.
Spray the vegetables with oil and add to the hot barbecue. Cook, turning often for 4 minutes. Add the tomatoes, cook for a further 1 minute or until vegetables are lightly charred and tender. Arrange arugula between two plates. Add the vegetables and skewers. Sprinkle with sesame seeds and serve.
TIP: You can also choose to broil the skewers in the oven at 425°F, using the same instructions above.
Nutrition facts per serving
Makes 2 servings
Food Groups
|
V
|
2.4 |
|
F
|
0 |
|
C
|
0 |
|
PD
|
1.6 |
|
Ft
|
1.1 |
|
S
|
0 |
Nutrition Facts
| Calories | 302 |
| Total Fat | 17.5 g |
| - Saturated Fat | 3.5 g |
| Cholesterol | 46.8 mg |
| Sodium | 386 mg |
| Total Carbohydrate | 14.9 g |
| - Dietary Fiber | 3.6 g |
| - Total Sugars | 9.2 g |
| -- Added Sugars | 0 g |
| Protein | 23 g |
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