Get grillin' while the grillin' is still good with Foodie Friday Teriyaki salmon or steak kabobs mariniated in homemade (or not) teriyaki sauce.

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Teriyaki Salmon and Teriyaki Beef Kabobs (prep. time 1 hour if making Teriyaki sauce from scratch.  Makes 4 large skewers each of salmon and beef)

Teriyaki Sauce

¼ C. soy sauce

1 C. water

½ tsp. grated fresh ginger

¼ tsp. garlic powder

5 Tb. brown sugar

2 Tb. honey

2 Tb. corn starch dissolved in ¼ c. cold water to make a slurry

½ tsp. sesame oil (optional)

Splash of rice vinegar (optional)

In a small sauce pan over medium  heat, stir together the soy, water, ginger, garlic, sugar and honey until the honey and sugar are dissolved.  Stir in the corn starch slurry and continue to stir and heat until thickened.  Taste before adding in other flavors like the sesame oil for a nutty, sweet note and/ or rice vinegar for a bitter element (spoon out a little of the base sauce and mix in a drop of the oil and/or vinegar if you are unsure before adding flavors to the marinade)  Allow to cool.

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News


1 lb. salmon or beef chuck cut into 1” cubes

¾ C. of the Teriyaki marinade (homemade recipe above or the stuff from a bottle)

¼ C. vegetable oil

1 Tb. finely diced fresh chives

½ red onion, sliced into wedges about 1” wide

½ green bell pepper, sliced into 1” squares

Cherry tomatoes

Mix the Teriyaki sauce, vegetable oil and fresh chives in a bowl.  Toss in the salmon or beef and coat completely in the marinade.  Allow to rest in the refrigerator ½ hour to 1 hour.  Heat grill to medium high. While grill is heating, string the kabobs alternating tomato, meat, onion and green pepper. Grill about 3-4 minutes per side for the beef, about 2 minutes for the salmon.  Serve hot over long grain and wild rice.

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

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