Grilled Salmon Skewers with Zucchini, Apricot, and White Miso Lime Scallion Marinade

Instructions

1. 1

   If using wooden skewers, soak them in water for 20 minutes. Preheat a gas or charcoal grill to medium-high heat, about 425 °F / 220 °C.

2. 2

   In a medium bowl, mix the white miso, honey, lime juice, lime zest, 1 tablespoon olive oil, ginger, garlic, scallions, red pepper flakes, salt, and black pepper until you have a smooth marinade.

3. 3

   Add the salmon cubes to the bowl and gently toss to coat them well with the marinade. Let stand for 10 minutes while you prepare the remaining ingredients.

4. 4

   Place the zucchini in another bowl and toss with the remaining 1 tablespoon olive oil and an extra pinch of salt. Add the apricot halves as well and toss carefully so they do not break apart.

5. 5

   Thread the skewers, alternating marinated salmon, zucchini, and apricot until all ingredients are used. Discard any leftover marinade from the salmon bowl.

6. 6

   Clean and lightly oil the grill grates. Place the skewers over direct heat at 425 °F / 220 °C and cook for 10 to 12 minutes, turning every 2 to 3 minutes, until the salmon is just cooked through and the zucchini has grill marks.

7. 7

   During the last minute, sprinkle the sesame seeds over the skewers so they lightly adhere to the salmon and apricots.

8. 8

   Remove the skewers from the grill and let them rest for 2 minutes before serving. If desired, finish with a little more chopped scallion or a few extra drops of lime at the table.