Description
This new summer salmon kebob recipe is not only delicious, but super healing and nourishing for your gut microbiome!
Ingredients
Scale
- 10 1/2 ozs Salmon Fillet (cut into 1-inch cubes)
- 2 cups Pineapple (cut into 1-inch cubes)
- 4 Barbecue Skewers
- 2 tbsps Extra Virgin Olive Oil
- 1 tbsp Honey
- 1 tbsp Lemon Juice
- 2 Garlic (cloves, minced)
- 1 tsp Ginger (fresh, grated)
- 1/2 tsp Red Pepper Flakes
- Sea Salt & Black Pepper (to taste)
- 1 stalk Green Onion (optional, garnish)
Instructions
- 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 Flavor: Add paprika and garlic powder to the marinade.
Barbecue 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.