Yakitori-Style Salmon With Scallions and Zucchini
30 min4 servings
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 | ||||
| 160 ml low-sodium soy sauce | ||||
| 65 g turbinado sugar | ||||
| 30 ml unseasoned rice vinegar | ||||
| 15 g cornstarch | ||||
| 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 | ||||
| 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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