Salmon, pineapple and zucchini skewers with pineapple-ginger sauce
31
- Prep Time30 mins
- Total Time40 mins
- Makes8 Servings
John Cullen
Ingredients
1 cup finely chopped pineapple, about 200 g
2 tbsp low-sodium soy sauce
2 tbsp lemon juice
3 tbsp honey
2 tsp dark sesame oil
2 tsp finely grated ginger
1/4 cup chopped fresh cilantro
FOR SKEWERS:
8 wooden skewers
200 g pineapple, about 1/3 pineapple
1 small red onion
1 small zucchini
600 g skinless, boneless salmon fillets
1 tbsp vegetable oil
1/4 tsp salt
Instructions
Preheat barbecue to medium. Soak skewers in warm water for 20 min.
Stir chopped pineapple with soy, lemon juice, honey, sesame oil and ginger in a medium bowl. Stir in cilantro. Set aside.
Cut pineapple and onion into bite-sized pieces. Slice zucchini into 1/4-in. coins. Cut salmon into 1-in. pieces. Toss salmon and vegetables with vegetable oil and salt in a large bowl. Season with pepper. Thread salmon, pineapple, red onion and zucchini onto skewers.
Oil grill, then barbecue skewers, uncovered, flipping twice, until salmon is cooked through, about 8 min. Serve with Pineapple-Ginger Sauce.
Nutrition (per serving)
Calories 208, Protein 14g, Carbohydrates 16g, Fat 10g, Fibre 1g, Sodium 260mg.
Unique and flavourful, seafood lovers will enjoy these barbecued salmon, pineapple and zucchini skewers.