Yakitori-Style Salmon With Scallions and Zucchini

4 servings

30 min

Grilled salmon and vegetables glazed with a ginger-soy yakitori sauce, caramelized on a hot griddle or grill.

prepSoak wooden skewers in water if using
prepHeat grill, griddle or grill pan over medium heat
1 tablespoon canola oil (for the sauce)	Heat oil, cook garlic & ginger, 1 min	Add water, soy, sugar & vinegar; bring to boil	Simmer 1–2 min, whisk in cornstarch slurry, simmer 2 min	Grill, basting with sauce, turning every few min, 10–15 min
1 tablespoon minced garlic
1 tablespoon minced ginger
⅔ cup / 160 ml low-sodium soy sauce
⅓ cup / 65 g turbinado sugar
2 tablespoons / 30 ml unseasoned rice vinegar
2 tablespoons / 15 g cornstarch
1 pound / 450 g small zucchini, trimmed and sliced ⅛-inch-thick	Toss zucchini & scallions with 2 tbsp oil, salt & pepper	Thread vegetables onto skewers
8 scallions, trimmed, halved lengthwise if large, cut into 2-inch pieces
Kosher salt and black pepper
2 pounds / 900 g boneless, skinless salmon fillets, cut into 1-inch pieces	Toss salmon with 1 tbsp oil, salt & pepper	Thread salmon onto skewers
Lemon wedges, for serving

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