Updated Apr 5, 2017Chatelaine
- 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.
NutritionCalories 254, Protein 19 g, Carbohydrates 15 g, Fat 13 g, Fibre 2 g, Sodium 176 mg. Excellent source of vitamin B12
Mastering the basics: best-ever salmon