Salmon Yakitori With Peaches Recipe
Ingredients
Yakatori Sauce
1 pound salmon fillet, cut into 16 large cubes
2 fresh California peaches, each cut into 8 wedges
2 zucchini, cut into 1/4 to 1/2 inch diagonal slices
1 onion, cut into 1 inch wedges
Directions
Prepare Yakatori Sauce; set aside.
Alternately thread salmon, peach, zucchini and onion pieces onto 8 long metal skewers.
Place in shallow baking pan in single layer and pour Yakatori Sauce over kabobs.
Marinate in refrigerator 2 to 3 hours.
Grill 4 to 5 inches above hot coals 5 to 6 minutes on each side until fish flakes easily with fork.
Brush with remaining Yakatori Sauce while grilling.
Alternately thread salmon, peach, zucchini and onion pieces onto 8 long metal skewers.
Place in shallow baking pan in single layer and pour Yakatori Sauce over kabobs.
Marinate in refrigerator 2 to 3 hours.
Grill 4 to 5 inches above hot coals 5 to 6 minutes on each side until fish flakes easily with fork.
Brush with remaining Yakatori Sauce while grilling.
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