Balsamic Salmon Kebabs
11
- Prep Time25 min
- Total Time35 min
- Makes4 servings
(Photo: Roberto Caruso)
Rich salmon gets a savoury kick from a balsamic-apricot jam reduction and fresh summer veggies—perfect for an easy-yet-impressive barbecue dish.
Ingredients
10 wooden skewers
1/2 cup balsamic vinegar
2 tbsp apricot jam
500 g skinless, boneless salmon fillets, cut into 1-in. pieces
1/2 small red onion, cut into 1-in.pieces
2 small zucchini, sliced into 1/4-in. coins
280 g cherry tomatoes
1 tbsp canola oil
1/4 tsp salt
Instructions
SOAK skewers in warm water for 20 min.
COMBINE vinegar with jam in a small saucepan and set over medium-high. Boil, stirring occasionally, until mixture turns syrupy and reduces by one-third, 7 to 8 min.
PREHEAT barbecue to medium. Toss salmon and vegetables with oil and salt in a large bowl. Season with fresh pepper. Thread salmon, onion, zucchini and tomatoes onto skewers.
OIL grill, then barbecue skewers, lid closed, until salmon is cooked through, about 4 min per side. Brush with vinegar mixture, then transfer to a platter.
Nutrition (per serving)
Calories 254, Protein 19g, Carbohydrates 15g, Fat 13g, Fibre 2g, Sodium 176mg.
Excellent source of vitamin B12.
Get more of our best long weekend barbecue recipes.
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