Wasabi Pineapple Salmon Kabobs
by Melanie Foster
serves: 8
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Sweet and spicy. Perfect for the grill. |
Ingredients: |
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1/2 cup |
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pineapple juice |
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1/4 cup |
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Braggs liquid aminos or soy sauce |
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2 tbsp |
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wasabi paste |
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1 tbsp |
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sesame oil |
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2 tsp |
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honey |
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1/2 tsp |
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black pepper |
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8 |
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salmon fillets (about 6 oz each) |
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5 |
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green onions, chopped |
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20 oz |
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pinapple chunks, fresh or canned |
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8 |
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bamboo skewers. 12 inch (or 16-6 inch skewers) |
Directions: |
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Soak the bamboo skewers in water while you prepare your ingredients.
In a bowl, combine pineapple juice (use the juice from the can if you want, but only if you are using pineapple in juice and not syrup), aminos, wasabi, sesame oil, honey and pepper and stir until mixed.
Cut each salmon fillet into 6-8 chunks and add to the marinade along with the green onions. Cover and refirgerate for 60-90 minutes.
Drain the marinade and the skewers. Thread the salmon alternately with the pineapple chunks onto the skewers.
Grill over direct medium heat, or broil, for about 4-6 minutes or until fish is cooked and flaky, turning carefully.
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