Sweet Pepper Salmon and Shrimp w/ Jasmine Rice


1-1/2 Lbs. Salmon
1 Lb. Shrimp
Mini Sweet Peppers
Cremini Mushrooms
Red Onion

1/2 cup Soy sauce
1/2 cup Apple Cider Vinegar
1 Tsp. Pure Cane Sugar
1 Tsp. Brown Sugar
1 in. Sliced Ginger
3 tsp. Honey
1/4 Cup Sesame Oil
2-3 Garlic Cloves

Preheat grill. Prepare marinade.
Heat saucepan and add ingredients starting with the Tamari sauce and ending with cornstarch. Stir until even consistency. Reserve half the sauce. Marinate salmon and shrimp for 10-15 mins. While marinating prep veggies for skewers.

Halve and quarter red onion. Slice zucchini lengthwise then dice into 1-1/2 in. pieces. Soak peppers.
With a pairing knife chop away tops. Halve the peppers lengthwise removing the seeds.
Return to soak while the shrimp and salmon marinate.
Build skewers. Separate the shrimp, chicken, and vegetable for more even grilling. Also helps for guests with food allergies.
Prep jasmine rice and cook for 15 mins.
(Optional) wok sauté in remaining sauce.

When kabobs are done, plate with rice, top with remaining sauce and serve.

Copyright© 2018-2023. All rights reserved. Writing, Original Recipe, Content, Photography, by Andrea Danielle for TheTaste100.com.