Grilled Salmon skewers with Curry Glaze
Ken Mauer
A flavor packed alternative to grilled salmon.
ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon curry powder
- 1 can (5 1/2 ounces) pineapple chunks in juice
- 1 teaspoon red curry paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 1 1/2 pound piece smoked salmon, cut into thirty 1-inch chunks
- 3 sweet onions (Vidalia, Maui, etc) cut into thirty 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 Golden pineapple, peeled, cored, and cut into thirty 1-inch cubes
- Fresh cilantro sprigs
See full recipe
notes
To plate: Divide the brochettes among 6 plates on a bed of rice (see recipe introduction) and garnish with cilantro sprigs.
Source: Ken Mauer
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