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Photo of Salmon, zucchini and asparagus skewers by WW

Salmon, zucchini and asparagus skewers

6
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
Enjoy salmon on skewers this summer when entertaining friends. With a hint of teriyaki sauce, it’s a modern take on some Japanese classics.

Ingredients

Zucchini

2 medium, cut into ribbons

Asparagus

1 bunch(es), cut into 5cm lengths

Skinless salmon

480 g, cut into 3cm pieces

Marinade, Asian style

60 g, teriyaki marinade

Cooked brown rice

2 cup(s), warmed

Instructions

  1. Preheat grill on high. Thread zucchini, asparagus and salmon, alternately, onto 12 small wooden skewers. Place on a baking tray. Lightly brush skewers with half the marinade. Grill, turning and brushing with remaining marinade halfway through, for 4 minutes or until salmon is just cooked through.
  2. Spoon rice among serving plates and top with skewers. Serve.

Notes

SERVING SUGGESTION: Steamed broccolini.TIPS: Soak skewers in cold water for 10 minutes before using to stop them burning during cooking. You can use skinless firm white fish fillets, such as blue-eye trevalla, instead of salmon.

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