Sriracha Salmon Kabobs
- 2 large salmon fillets (you’ll end up cutting these into cubes)
- 1/2 large red onion
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 red bell pepper
- 1 green bell pepper
- 1 orange bell pepper
- 1 tablespoon grated ginger (if you can't get it fresh, use the dried version)
- 2 lemons
- Olive oil
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha sauce
- 1 teaspoon garlic powder
- 1 1/2 teaspoons sesame oil
- 1 tablespoon smoked paprika
- 2 tablespoons scallions, chopped
- Using a very sharp knife to remove the skin side of the fish. Slice into 1.5-inch cubes.
- Mix soy sauce, Sriracha, vinegar, ginger, garlic powder, and honey inside a large ziplock.
- Drop in the salmon cubes and shake to coat evenly (just… not too hard), and throw it in the fridge for 8 hours. Okay, 1 hour if you're starving, but patience is a marinated virtue.
- Slice the 3 peppers and onion into squares of similar size to the salmon cubes. Slice a lemon into ½-inch thick slices.
- Take the salmon out of the bag, but hang onto the marinade. Assemble the kabobs by placing the peppers, onion, and fish in rainbow color order. Place two lemon slices on either end of the skewers to hold the kabobs in place.
- Coat grill with sesame oil and char each side of the fish (and the vegetables) for about 2 minutes. Turn down the heat and brush the marinade on all the fish -- avoid the veggie pieces. Cook for 2 more minutes to allow the liquid to evaporate.
- Top with a sprinkle of salt, pepper, and chopped scallions. Dust with smoked paprika and then devour.