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Salmon and Pineapple Kebabs

Servings 10

Ingredients

For the Glaze

  • 1 Korean hot chilli It's almost as hot as Thai chilli. Avoid if you can't stand the heat; substitutes :- Thai chili/ Serrano
  • 1 tbs fresh chopped lemon grass
  • 1 dried ancho pepper seeds and stem removed, soaked in hot water for about 10 minutes
  • 1/2 C diced onion
  • 2 tbs garlic chopped
  • 1- 2 pineapple cubes from the pineapple you will use for kebabs
  • 3 Tbs apple cider vinegar
  • 2 tsp brown sugar you could add more to make it sweeter
  • 1 tsp oil
  • salt to taste

For the kebabs

  • 1 pound salmon fillet without skin
  • 1 pineapple you won't need all of it for the dish. Alternately you could buy a small box of precut pineapple
  • 1 tbs oil for brushing
  • 10 Metal or wood skewers more if you want make small servings

Dipping sauce

  • 1/2 C sour cream
  • 1 tsp lemon zest
  • 1 tsp finely chopped cilantro

Instructions

Glaze

  1. Heat the oil in a pan and saute the onions and garlic until slightly browned. Put the onions and garlic in a blender along with the rest of the ingredients of the glaze and pulse to a semi smooth paste. If you can still see bits and pieces of peppers all the more better.

Dipping sauce

  1. Mix the sour cream with lemon zest and cilantro. Chill until ready to serve.

Kebabs

  1. Make 1 inch cubed pieces of salmon and pineapple
  2. Thread on to the skewers - I used 3 salmon pieces and three pineapple. You could use less or more on each skewer.
  3. Brush on the glaze on all skewers from all sides.
  4. Keep aside refrigerated until you need them or cook immediately.
  5. Preheat the oven to 400*F.
  6. Lay the kebabs in a single layer on a baking sheet,cover with foil and bake for 10 minutes.
  7. Remove the cover and broil for a minute or two until you see the charred marks.
  8. Alternately grill them on a BBQ grill for a few minutes each side.
  9. Serve with the dipping sauce.