Salmon, pineapple and zucchini skewers with pineapple-ginger sauce
Prep 30 min
Total 40 min
Makes 8 Servings
Updated Apr 7, 2017
Chatelaine
Ingredients
1 cup
2 tbsp
low-sodium soy sauce
2 tbsp
3 tbsp
2 tsp
dark sesame oil
2 tsp
finely grated ginger
1/4 cup
chopped fresh cilantro
FOR SKEWERS:
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.
Unique and flavourful, seafood lovers will enjoy these barbecued salmon, pineapple and zucchini skewers.
Nutrition
Calories 208, Protein 14 g, Carbohydrates 16 g, Fat 10 g, Fibre 1 g, Sodium 260 mg.
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