Balsamic salmon kebabs

Prep 25 min
Total 35 min
Serves 4



wooden skewers
1/2 cup
balsamic vinegar
2 tbsp
500 g
skinless, boneless salmon fillets, cut into 1-in. pieces
small red onion, cut into 1-in.pieces
small zucchini, sliced into 1/4-in. coins
280 g
cherry tomatoes
1 tbsp
canola oil
1/4 tsp


  • SOAK skewers in warm water for 20 min.
  • COMBINE vinegar with jam in a small saucepan and set over medium-high. Boil, stirring occasionally, until mixture turns syrupy and reduces by one-third, 7 to 8 min.
  • PREHEAT barbecue to medium. Toss salmon and vegetables with oil and salt in a large bowl. Season with fresh pepper. Thread salmon, onion, zucchini and tomatoes onto skewers.
  • OIL grill, then barbecue skewers, lid closed, until salmon is cooked through, about 4 min per side. Brush with vinegar mixture, then transfer to a platter.



Calories 254, Protein 19 g, Carbohydrates 15 g, Fat 13 g, Fibre 2 g, Sodium 176 mg. Excellent source of vitamin B12

Mastering the basics: best-ever salmon

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