Salmon Kabobs with Nori Vinaigrette


  • 3 (7 x 8-inch) sheets nori, torn into 1-inch pieces
  • 3 Tbsp rice vinegar
  • 3 Tbsp white miso paste
  • 2 Tbsp Our Family® Soy Sauce
  • 1 ½ Tbsp chili garlic sauce
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp Our Family® Pure Honey
  • 2 Tbsp Our Family® 100% Pure Vegetable Oil
  • 4 salmon fillets, skin removed and cut into 1-inch pieces (about 5 ounces each)
  • 8 (12-inch) wooden skewers
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large red onion, halved and cut into 1-inch chunks
  • Sesame seeds and/or sliced green onions for garnish (optional)


Approximate nutritional values per serving (2 kabobs, 2 tablespoons vinaigrette): 355 Calories, 17g Fat, 2g Saturated Fat, 92mg Cholesterol, 925mg Sodium, 16g Carbohydrates, 2g Fiber, 10g Sugars, 4g Added Sugars, 35g Protein


  1. In blender, purée nori, vinegar, miso paste, soy sauce, chili garlic sauce, lemon juice, honey and ¼ cup water on high until almost smooth; with blender running, slowly add oil and purée until smooth. Makes about 1 cup vinaigrette.
  2. Place salmon in large zip-top plastic bag; pour ½ cup vinaigrette over salmon. Seal bag, pressing out excess air; massage salmon in bag to coat and refrigerate 1 hour.
  3. Soak skewers in water 20 minutes; prepare outdoor grill for direct grilling over medium-high heat. Remove salmon from marinade; discard marinade. Alternately thread salmon, pepper and red onion onto skewers; place on hot grill rack, cover and cook 6 minutes or until internal temperature of salmon reaches 145°, turning frequently. Makes 8 kabobs.
  4. Serve kabobs drizzled with remaining ½ cup vinaigrette garnished with sesame seeds and/or green onions, if desired.

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