Seafood Skewers Recipe

Soak skewers (if wooden) & prep seafood

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Pat scallops, salmon cubes, and prawns very dry with paper towels. Remove any remaining side muscle from scallops. Trim salmon into roughly uniform 1-inch pieces so everything cooks evenly.

Make sesame-soy marinade

In a bowl, whisk together soy sauce (1/2 cup), sesame oil (2 tbs), honey (2 tbs), grated ginger (1 tbs), minced garlic (2 tsp), rice vinegar (1 tbs), lime juice (1 tbs), and red pepper flakes (1/4 tsp). Reserve 1/4 cup of the marinade to brush while grilling/for serving; place the remaining marinade with the seafood.

Marinate seafood

Place scallops, salmon cubes, and prawns in a shallow dish or zip-top bag. Pour the larger portion of the marinade over them, turning to coat. Marinate in the refrigerator for 15–30 minutes (no more than 30 minutes for delicate seafood to avoid texture changes).

Preheat grill or broiler/pan

Preheat an outdoor grill to medium-high (about 425°F / 220°C). Alternatively, preheat a grill pan over medium-high heat or set oven broiler to high with the rack about 6 inches from the heat source. Lightly oil the grill grates or pan.

Assemble skewers

Thread seafood and vegetables onto skewers in an alternating pattern: start with a piece of salmon, then a mushroom, then a scallop, then a red or yellow pepper piece, then a prawn, repeating until skewer is filled leaving 1/2 inch at each end. Aim for roughly equal proportions so each skewer has a mix of scallop, salmon, prawn, pepper, and mushrooms. Sprinkle chopped cilantro into a small bowl to use for garnish later.

Cook skewers

Place skewers on the preheated grill or grill pan. Cook for about 2–3 minutes per side, turning once, brushing occasionally with the reserved marinade. Total cook time should be 6–8 minutes depending on heat and chunk size: salmon should be opaque and flake easily, scallops should be firm and opaque, and prawns should be pink and opaque. If using broiler, broil 3–4 minutes per side on a foil-lined sheet, watching closely to avoid overcooking. During the last minute, sprinkle toasted sesame seeds over skewers.

Finish

Remove skewers from heat and let rest 2 minutes. Squeeze lime over skewers and sprinkle with chopped cilantro and extra toasted sesame seeds before serving.

Rinse 2 cups jasmine rice under cold water until the water runs mostly clear to remove excess starch. Drain. In a medium saucepan, combine rinsed rice, 2.5 cups water, 1/2 tsp salt, and 1 tsp butter or oil (optional). Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Prepare slaw while seafood marinates: In a mixing bowl combine 3 cups thinly sliced cabbage, 1 shredded or julienned carrot, and 2 sliced scallions. In a small bowl whisk together 2 tbs rice vinegar, 2 tbs mayonnaise, 1 tsp sesame oil, 1 tsp soy sauce, 1 tsp honey, and 1 tsp grated fresh ginger. Season with 1/4 tsp salt and 1/4 tsp black pepper. Toss dressing with the cabbage mixture until evenly coated. Sprinkle 1 tsp toasted sesame seeds and toss lightly. Taste and adjust seasoning. Chill until ready to serve.

Divide jasmine rice among 4 plates (about 1/2 cup cooked rice per person if servings 4; adjust as desired). Place 1 or 2 seafood skewers per plate over or beside the rice. Add a generous scoop (about 3/4 cup) of ginger-sesame slaw on the side. Garnish with cilantro leaves, lime wedges, and an extra sprinkle of toasted sesame seeds. Serve immediately while skewers are warm.