 Salmon Kabob’s
With Oriental Glaze
Makes four
4 Alaska Salmon fillets cut into strips across the grain
4 inches long by 1.5 inches wide
4 Bamboo skewers that have been soaked in water for one hour.
1 tablespoon olive oil
Cajun’s Choice® Creole or Blackened Seasoning to taste
For the Oriental Glaze
3/4 cup light soy sauce
3 tablespoons Robert Mondavi Pinot Grigio wine
1 tablespoon Chinese Sesame Oil
1 tablespoon finely minced fresh ginger (or a dash of powdered ginger)
For Sweeter Version – add one tablespoon light brown sugar (optional)
Whisk together all of the ingredients for the Oriental Glaze in a bowl and set aside.
Preheat the grill to med-high heat. Thread the Alaska salmon strips onto the skewers. Brush the salmon lightly with the oil and season to taste with the Cajun’s Choice. Grill over a med-high fire for three minutes per side. Brush the salmon with the Oriental Glaze and continue to grill for one minute and serve immediately. |
