Teriyaki Seafood and Peach Kabobs

  • Yield 4 servings

Try salmon or halibut in these kabobs with peaches, squash and onion.


1/3 cup honey
1/3 cup soy sauce
1/4 cup seasoned rice vinegar
1/4 cup oil
1 tablespoon roasted sesame oil
2 teaspoons grated ginger root
1 -- garlic clove, minced
1 pound 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.



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