Ginger Lime Salmon Skewers
Servings:
Ingredients:
Ginger Lime Salmon Skewers
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 316 |
| pro | 31 g |
| total fat | 19 g |
| sat. fat | 4 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 84 mg |
| sodium | 385 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 8% |
| vit A | 17% |
| vit C | 107% |
| folate | 27% |
-
4 skinless centre-cut salmon fillets (about 6 oz/175 g each)
1 piece (1 inch/2.5 cm) gingerroot, minced
1 hot red or green pepper, seeded and minced
3 tbsp (50 mL) chopped fresh coriander
2 tbsp (25 mL) sodium-reduced soy sauce
1 tbsp (15 mL) lime juice
2 tsp (10 mL) vegetable oil
Pinch granulated sugar
4 green onions, cut_into 1-1/2-inch (4 cm) pieces
1 sweet red pepper, cut_into 1-1/2-inch (4 cm) pieces
4 lime wedges
Preparation:
Cut salmon into 1-1/2-inch (4 cm) cubes to make 24 pieces.
In large glass bowl, mix together ginger, hot pepper, coriander, soy sauce, lime juice, oil and sugar. Add salmon and toss to coat; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 30 minutes.)
Beginning and ending with green onions, thread salmon, red pepper and green onions loosely onto 4 metal skewers, reserving marinade.
Place on greased grill over medium heat; brush with marinade. Close lid and grill, turning twice, until fish flakes easily when tested, about 10 minutes. Serve with lime wedges to squeeze over top.
In large glass bowl, mix together ginger, hot pepper, coriander, soy sauce, lime juice, oil and sugar. Add salmon and toss to coat; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 30 minutes.)
Beginning and ending with green onions, thread salmon, red pepper and green onions loosely onto 4 metal skewers, reserving marinade.
Place on greased grill over medium heat; brush with marinade. Close lid and grill, turning twice, until fish flakes easily when tested, about 10 minutes. Serve with lime wedges to squeeze over top.
Source
Canadian Living Magazine: June 2007
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