Salmon, Pineapple And Zucchini Skewers With Pineapple-Ginger Sauce
37
- Prep Time30 min
- Total Time40 min
- Makes8 Servings
(Photo: 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.
