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Tuesday, November 9, 2010

Recipe of the Day - Teriyaki Salmon Kebabs

Original Recipe pg 140 of Biggest Loser Family Cookbook
1 pound thick skinless boneless salmon fillets, cut into cubes
24 canned unsweetened pineapple chunks in juice, drained (about 1 1/4 cups)
24 1" square sweet onions
2 Tbsps lite or low sodium Teriyaki sauce
Olive Oil Spray

In a medium resealable container, combine the salmon, pineapple, and onion.  Add the teriyaki sauce and gently toss.  Cover and marinate in the refrigerator for 30 minutes.  Soak 8 wooden skewersin water for 30 minutes (or have metal skewers ready).

Preheat a grill to high heat.

Thread 1 piece of onion, 1 piece of pineapple, and 1 piece of salmon on a skewer, then repear 2 times on the same skewer so that all the ingredients are touching.  Repeat with the remaining 7 skewers.

Lightly mist a large sheet of aluminum foil with the olive oil spray.  Set the foil on the grill, oiled side up, and add the skewers.  Cook 1 minute.  Turn the skewers a quarter turn.  Continue cooking, turning every minute until the fish is cooked through and pale pink in the center.  1 to 3 minutes longer.  Serve immediately.

Makes 4 servings

Per serving: 271 Calories, 24g Protein, 15g Carbohydrates, 13g Fat (3g saturated), 67mg Cholesterol, 1g Fiber, 179mg Sodium

MY VERSION
4 salmon fillets
1 can pineapple chunks (in juice), drained
1 sweet onion, cut into bite size pieces (mine were pretty big)
Teriyaki Sauce

Place all ingredients in a gallon storage bag.  GENTLY toss (I broke my salmon up too much).  Marinate all day.

Spray grill pan with olive oil spray with pan on med/hi heat.

Place salmon fillets in center of grill pan.  Strain juices/sauce from other ingredients and spread around outer edge of grill pan.

Grill until Salmon is completely cooked and onions start to carmelize.

I added a small spinach salad with poopyseed dressing on the side :)

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