Salmon, pineapple and zucchini skewers with pineapple-ginger sauce

10

PREP TIME

30 min

TOTAL TIME

40 min

Makes

8 Servings

Salmon, pineapple and zucchini skewers with pineapple-ginger sauce

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
  • 14 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 10 g,
  • Fibre
  • 1 g,
  • Sodium
  • 260 mg.

Unique and flavourful, seafood lovers will enjoy these barbecued salmon, pineapple and zucchini skewers.