Yakitori Salmon & Bok Choy Skewers

Yakitori Salmon & Bok Choy Skewers

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Makes: 4 servings

  • 1/3 cup reduced-sodium soy sauce
  • 2 teaspoons brown sugar
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons dijon mustard
  • 1 pound skinless salmon fillet, cut into 1 1/2-inch cubes
  • 4 baby bok choy, halved lengthwise
  1. Heat grill to medium-high; brush grate with oil. In samll saucepan, bring soy sauce, sugar and ginger to boil, stirring; remove from heat and stir in mustard. Thread salmon and bok choy onto 4 metal skewers; brush liberally with sauce. Add skewers to grill; cook, turning once, until well marked, 5 minutes.
  • Absorb more of bok's cancer-fighting carotenoids by eating it with a bit of fat.