finely chopped pineapple, about 200 g
low-sodium soy sauce
dark sesame oil
finely grated ginger
chopped fresh cilantro
- 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.
Protein 14 g
Carbohydrates 16 g
Fat 10 g
Fibre 1 g
Sodium 260 mg