Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight

Return to browsing category: Fish & Seafood

Wasabi Pineapple Salmon Kabobs by Melanie Foster serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Sweet and spicy. Perfect for the grill.

Ingredients:

1/2 cup

pineapple juice

1/4 cup

Braggs liquid aminos or soy sauce

2 tbsp

wasabi paste

1 tbsp

sesame oil

2 tsp

honey

1/2 tsp

black pepper

salmon fillets (about 6 oz each)

green onions, chopped

20 oz

pinapple chunks, fresh or canned

bamboo skewers. 12 inch (or 16-6 inch skewers)

Directions:

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.

Categories:

Apps/Snacks & Beverages
Fish & Seafood
Main Dishes
Spring/Summer