Grilled Asian Salmon Kebabs with Cucumber Salad

Prep Time:  20 minutes
Cook Time:  10 minutes
Yields:  4 servings

 Salad:

1 large English cucumber, thinly sliced
1 ½ tablespoons rice vinegar
½ tablespoon soy sauce
1 teaspoon minced ginger
½ teaspoon brown sugar
1 ½ tablespoon neutral oil such as avocado or grapeseed
1 tablespoon sesame oil
3 scallions, white and light green parts only, thinly sliced
1 tablespoon chopped cilantro

 Salmon:

1½ pounds think salmon fillets, skinned, and cut into 1-inch pieces
1 tablespoon Fire & Flavor Asian Rub
1 ½ tablespoons olive oil
1 tablespoon lime juice
1 teaspoon honey
½ teaspoon freshly grated ginger
¼ teaspoon salt
8 (6-inch) wooden or metal skewers for grilling
½ lime to finish

 

FIRST  Sprinkle cucumber slices with a generous amount of salt and place in a colander set over a bowl or sink for 10 minutes.  Rinse and dry with clean dish towel.  Meanwhile, whisk vinegar, soy, ginger, sugar, and oils together.  Toss with cucumbers, scallions, and cilantro.  Chill until ready to serve. 

NEXT  Preheat HERO Grill Charcoal Pod according to instructions.  Combined Asian Rub, oil, lime juice, honey, and salt in a large, zip-top plastic bag.  Toss with salmon to coat and thread onto skewers.

 

LAST  Grill salmon for 5-6 minutes or under they easily flip without sticking to grill.  Cook an additional 3 minutes until opaque throughout.  Remove from grill, drizzle with fresh lime juice, and serve with cucumber salad.