Directions1. Wash hands with soap and water.
2. Rinse all fresh produce under cold water and pat dry. Prepare outdoor grill for direct grilling over medium-high heat. Soak skewers in water 30 minutes.
3. In small bowl, whisk barbeque sauce, orange juice and zest. Makes about 1/3 cup.
4. Alternately thread salmon and onions onto skewers; spray with cooking spray and sprinkle with salt and pepper. Wash hands after handling raw salmon. Place skewers on hot grill rack; cover and cook 6 minutes or until internal temperature of salmon reaches 145 degrees Fahrenheit with an instant read thermometer, turning 1/4 turn every 1 1/2 minutes and brushing with 1/2 the barbeque sauce mixture after 3 minutes.
5. Serve skewers drizzled with remaining barbeque sauce mixture garnished with cilantro, if desired.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Per Serving
Total Fat (g): 12 g
Saturated Fat(g): 2 g
Cholesterol (mg): 90 mg
Sodium (mg): 487 mg
Carbohydrates (g): 9 g
Fiber (g). 1 g
Protein (g) 33 g
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more