I spotted a recipe for salmon skewers and forwarded it to my lovely client Shannon as she loves fish and cooking on the barbecue. She tweaked the original recipe and this is her version. I think it’s really unusual to have pineapple and salmon but the combination works really well, and I do like pineapple when its been charred under a grill or barbecue.
Ingredients – makes 8 skewers
- 750g Salmon diced
- 1 tsp ground ginger
- 2 tblsp brown sugar
- 4 tblsp dijon mustartd
- 4 tblsp soy sauce
- 1 pineapple cubed
- 2 tsp sesame seeds
Instructions
- Thread alternate salmon and pineapple chunks onto skewers and cook on the barbecue for 2-3 minutes per side
- Mix all other ingredients together and when the salmon is on the last side baste the skewers really well and sprinkle with the sesame seeds
- Serve 2 skewers per person
You could use tinned pineapple if you can’t get fresh.
