By cooking.nytimes.com

Yakitori-Style Salmon With Scallions and Zucchini

Ingredients

4 servings

¼ cupcanola oil

plus more for greasing

1 tablespoongarlic

minced

1 tablespoonginger

minced, from a 1-inch piece

⅔ cuplow-sodium soy sauce

⅓ cupturbinado sugar

2 tablespoonsunseasoned rice vinegar

2 tablespoonscornstarch

1 poundzucchini

small, about ), trimmed and sliced 1/8-inch-thick

8scallions

trimmed, halved lengthwise, if large, and cut into 2-inch pieces

kosher salt

black pepper

2 poundsboneless skinless salmon fillets

cut into 1-inch pieces

lemon wedges

for serving

Instructions