Pineapple Salmon Kabobs

Description:

Living Well Eating Smart Newsletter #23

Recipe from Full Circle Natural Living magazine, Spring 2009 issue. Visit www.fullcirclefoods.com for more.

Living Well Tip: Don’t have light coconut milk? Combine 1 cup lowfat milk and ¼ teaspoon coconut extract to make 1 cup light coconut milk. Use only 1/3 cup for recipe and enjoy the rest!

Nutrition Facts (approximate per serving):

Calories 284, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 56 mg, Sodium 79 mg, Carbohydrates 25 g, Fiber 2 g, Protein 23 g

Ingredients:

1⁄2 cup Big Y® pineapple juice

1⁄3 cup light coconut milk*

1⁄4 cup fresh lime juice

2 tablespoons grapeseed oil

2 tablespoons Full Circle® Organic honey

1 garlic clove, minced

1 1⁄2 pounds Full Circle® All Natural Wild Alaskan Sockeye Salmon, thawed and cut into 1 1⁄2-inch chunks

6 10-inch wooden skewers

– water to soak skewers

2 1⁄2 cups fresh pineapple, cut into 1 1⁄2-inch chunks

1 large red bell pepper, cut into 1 1⁄2-inch pieces

1⁄2 medium red onion, cut into 1 1⁄2-inch wedges, separated

– Big Y® olive oil

2 tablespoons shredded coconut, toasted

– grilling basket or grill rack lined with aluminum foil

Instructions:

1. In a medium bowl, whisk together pineapple juice, coconut
milk, lime juice, grapeseed oil, honey and garlic. Remove
¼ cup marinade and set aside for use in step #7.

2. Pour rest of marinade over salmon and refrigerate 30 minutes.

3. Meanwhile, soak skewers in water for 20 minutes and preheat grill to medium-high.

4. Remove salmon from marinade and thread with pineapple,
bell pepper and onion onto skewers.

5. Reduce grill heat to medium, coat grilling basket or foiled grill rack with olive oil.

6. Place kabobs in basket, or on foil, and grill. If using a grilling basket — grill each side for 6-8 minutes. If grilling on foil, rotate kabobs a quarter turn every 3-4 minutes. With either method, verify salmon is cooked with a digital food thermometer reaching 145°F.

7. Remove kabobs from grill, drizzle with marinade set aside in step #1 and sprinkle with toasted coconut.

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