This week I decided to go with Teriyaki Salmon Kabobs with brussel sprout skewers! It was part success, part failure. I got the idea from a recipe I found on Pinterest but, like most recipes, there were a lot of ingredients that I didn't want to spend money on for just one meal so I improvised a bit with ingredients I already had in my kitchen. I knew I wanted to try fish and salmon is my favorite fish so that was a no brainer, but I didn't quite know how I wanted to flavor it. I found teriyaki sauce in my fridge so I decided to try that out.
I started the process by mixing up a marinade for the salmon. I added teriyaki sauce, lime juice, olive oil, one garlic clove, salt and pepper. I half followed the recipe I had, and half improvised to my own discretion. It tasked good to me so I just went with it. I then cut up 12oz or two fillets of salmon into 1-2inch squares. I thinly sliced one lemon and added the fish and lemon to my metal skewers. The recipe called for bamboo skewers (I now get why) but at the time I didn't think it would matter if I used metal or bamboo. I doused the kabobs in the marinade and let them sit while I started the grill and made the brussel sprout kabobs. I marinaded the brussels with olive oil and a barbecue spice but kept those pretty simple.
I did a little research and found that salmon should cook for 4 minutes each side so thats exactly what I did. I did not, however, realize how hard it is to flip fish on the grill. First of all, the metal skewers were too hot to touch (I didn't think about that before hand) and then when I got some tongs and tried to flip the fish, the meat started falling off the skewers. Some of it was even falling through the grill and into the fire! When I was finally able to get the meat flipped, I put on the brussel sprouts, assuming that they would cook the same amount of time as the asparagus did last week. Boy was I wrong. Only cooking the asparagus for 5 minutes was a big mistake. It was charred on the outside but raw on the inside. I think I should have cut all the brussel sprouts in half before cooking them so the pieces cook more evenly. They were pretty bad. The salmon, however, was delicious! I cooked it just right and the flavor was awesome if I do say so myself. So now I know what to avoid when barbecuing fish, and what to do differently when barbecuing brussel sprouts. I can't wait to try again next week!
12 oz salmon
1/4 tsp salt
1/8 tsp pepper
1 garlic clove
1 tsp olive oil
1 tbsp teriyaki sauce
1 tsp lime juice
1. Turn on grill to medium/high heat
2. Clean grill
3. Once grill temp hits 375 degrees F, add salmon
4. Cook 4 mins, add marinade, flip
5. Cook 4 mins, marinade, eat.