Salmon Summer Squash Skewers with Honey-Soy Glaze

By
Chef Natalie Marble
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This recipe is fast, delicious, easy and a fun new way to enjoy summer squash.  

I don’t know about you, but my kids have never been very excited by summer squash.  And I get it – it’s not the most exciting of summer vegetables.  That said, this is a different and delicious way of presenting it. And sometimes, the presentation can make all the difference (wink, wink).

Ready in under 30 minutes, these skewers require minimal ingredients and are a beautiful centerpiece for your late summer table.

Salmon Summer Squash Skewers

Serves 4

Ingredients

1 ½ lbs. salmon filet

2-3 zucchini and/or yellow squash

1 tbsp avocado oil (plus more for brushing grill grates)

1 tsp kosher salt

½ tsp black pepper

Fresh cilantro leaves to garnish

Soy Honey Glaze

2 tsp olive or avocado oil

2 cloves garlic, finely chopped

¼ cup honey

2 tbsp soy sauce

1 lime, zested and juiced

Preparation

  1. Soak your skewers and preheat your grill to high.
  2. Prepare the glaze.  Heat the oil in a small saucepan over medium heat. Add the garlic and let cook for 2-3 minutes. Next, add the honey and soy sauce. Bring it to a boil and reduce to a simmer and cook for about 3-4 minutes.
  3. Remove from the heat and stir in the juice of the lime. Then, pour ⅓ of the glaze into a bowl and stir in the lime zest – set aside. This bowl of glaze will be used to drizzle on the skewers after they are grilled. *Keep the other ⅔ of the glaze in the saucepan and bring it out to the grill with a brush – this will be used to baste the skewers as they cook.
  4. Prepare the squash & salmon. Using a vegetable peeler, cut long ribbons of squash from the stem to the bottom and set aside. To prepare the salmon, cut it into roughly 1-inch cubes.
  5. Prepare the skewers. Remove the skewers from the water and starting with the squash, fold the ribbons back and forth and then thread the skewer in the middle.  Repeat this, and then add a cube of salmon. Repeat again with 2 more ribbons and then another salmon cube. Put as much as you like on a skewer.
  6. Grill. Brush your grill grates with oil and let it burn off. I do this by keeping an oiled washcloth in a deli container. I then use tongs to brush that oiled cloth over the grill grates before cooking. This helps to create a non-stick surface when grilling delicate items.
  7. Brush or spray skewers with avocado oil and season them generously with salt and pepper.
  8. Place them on the grill and start brushing them with the glaze. Cook for about 2-3 minutes and then flip and continue to baste and cook for another 2-3 minutes. Remove and let them rest for a few minutes. Then, transfer them to a platter and drizzle them with the glaze in the bowl containing the fresh lime zest and sprinkle with fresh cilantro leaves if you like.  ENJOY!
    Notes:
    • Be sure to use a vegetable peeler or a mandolin to cut the squash.  If you cut them with a knife, you may not be able to cut them thin enough and then when you go to fold them into ribbons, they will break.

     

Hello, I’m Natalie!  I’m a professionally-trained chef, culinary instructor and recipe developer living in Ann Arbor.  A career change, a trip through culinary school 20 years ago, and being a lifelong Julia Child enthusiast has led me to a career doing my very favorite thing:  making food and cooking approachable to home cooks of all ages!   

My passion for creating great food experiences and getting people excited about learning and having fun in the kitchen is always at the heart of what I do.  You can find me at NatalieMarbleCooks.com.  And on social media you can find me at @NatalieMarbleCooks.  Sign up for my bi-weekly email newsletter here, where I share family-friendly recipes, tips & tricks, new class information, and hopefully a little inspiration!

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