Servings: 2
Time: 15 Minutes
Calories: 453 per serving
Ingredients:
298 grams Salmon Fillet (cut into 1-inch cubes).
330 grams Pineapple (cut into 1-inch cubes).
4 Barbecue Skewers.
30 milliliters Extra Virgin Olive Oil.
21 grams Honey.
15 milliliters Lemon Juice.
2 Garlic (cloves, minced).
2 grams Ginger (fresh, grated).
900 milligrams Red Pepper Flakes.
Sea Salt & Black Pepper (to taste).
1 stalk Green Onion (optional, garnish).
Directions
- Thread the salmon and pineapple onto the skewers.
- In a small bowl, whisk together the oil, honey, lemon juice, garlic, ginger, red pepper flakes, sea salt, and pepper. Brush the marinade onto the skewers.
- Grill the skewers for eight to ten minutes, or until the salmon is cooked through. Garnish with sliced green onion and enjoy!
Notes!
Leftovers:
Refrigerate in an airtight container for up to four days.
Serving size:
One serving is equal to two 10-inch skewers.
More Flavour:
Add paprika and garlic powder to the marinade.
Barbeque Skewers:
If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.
No Grill:
Bake the skewers in the oven at 400℉ (205℃) for ten minutes or until the salmon is cooked through.
