Balsamic salmon kebabs
8
- Prep Time25 mins
- Total Time35 mins
- Makes4 servings
Photo, Roberto Caruso.
From the pickiest eater to the biggest appetite, we've got you covered with recipes guaranteed to please everyone on your summer BBQ guest list.
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.