Teriyaki Seafood and Peach Kabobs

  • Yield: 4 servings


1/3cup honey
1/3cup soy sauce
1/4cup seasoned rice vinegar
1/4cup oil
1tablespoon roasted sesame oil
2teaspoons grated ginger root
1-- garlic clove, minced
1pound salmon fillet*, cut into 16 large chunks
2-- peaches or nectarines, cut into 16 chunks
2-- zucchini, cut into 16 chunks
1-- onion, cut into 1-inch cubes
8-- long wooden skewers


  1. In a medium storage container with a lid, combine honey, soy sauce, vinegar, oils, ginger root, and garlic. Add salmon, peaches, zucchini, and onion; toss to coat. Marinate in the refrigerator 2 to 3 hours, or overnight. Alternate and thread salmon, peaches, zucchini, and onion onto skewers. Grill or broil 4 to 5 inches from heat for 8 to 12 minutes or desired degree of doneness, turning once.

*Halibut may be substituted for salmon.