Step 1

Add the miso, mirin, soy sauce, rice vinegar, garlic, ginger, and sesame oil to a small food processor or small blender*. Blend until completely smooth.

Step 2

Transfer ¼ cup of the marinade to a mixing bowl and add the salmon, zucchini, and green onions. Stir to combine. Cover the bowl with plastic wrap and refrigerate for 30 minutes or up to an hour. Reserve the remaining marinade.

Step 3

Thread the salmon, zucchini, and green onion pieces onto 4 metal skewers. Spray the kabobs with nonstick cooking spray.

Step 4

When ready to grill, preheat the grill to medium high heat and oil the grates so they don’t stick. Grill the kebabs for a few minutes per side, until the salmon easily releases from the grill grates. To turn the kabobs, use a metal spatula to loosen the fish from the grill and roll it to rotate to the other side. Baste with the remaining marinade while cooking. Remove from the grill once the salmon easily flakes and is fully cooked through, 8 to 10 minutes. Baste once more when the salmon comes off the grill. Serve with lemon wedges and garnish with scallions.

Step 5

Broil on high 5 inches from the heating element about 3 minutes on each side.