Ingredients

The following ingredients have 4 Servings
  • 1 ½ lbs salmon (skin removed, cut into 2-inch cubes)
  • 1 lb large asparagus spears (cut into 2-inch pieces)
  • 8 oz whole baby portabello mushrooms
  • 1 Tbsp honey
  • ¼ cup balsamic vinegar
  • 1 Tbsp low-sodium soy sauce
  • 2 tsp fresh grated ginger
  • 2 cloves garlic (minced)
  • 1 Tbsp light brown sugar
  • 1 Tbsp whole-grain mustard
  • pinch fresh cracked pepper
  • jasmine rice (cooked according to package directions)
  • garnish: thinly sliced green onion and toasted sesame seeds
  • oil for the grill grate

Instruction

  • Blanch the asparagus 2 minutes. Shock in ice water and drain.
  • Heat the grill to high heat. Thread the salmon, asparagus, and mushrooms on skewers.
  • In a small saucepan, combine the honey, balsamic vinegar, soy sauce, ginger, garlic, brown sugar, mustard, and pepper.
  • Bring to a boil, reduce heat to medium-low heat, and simmer gently 5 minutes to thicken. Stir occasionally and keep an eye on it because you don't want it to scorch or boil over. Remove from the heat.
  • Brush the skewers with the balsamic glaze (go ahead and use all of it!). Using a wadded up paper towel dipped in oil, oil the clean grill grate (use thongs to hold the paper towel). Grill the skewers 2 minutes.
  • Carefully flip and grill 2-3 minutes longer until fish is cooked through and veggies are done. Serve immediately over rice.