Salmon and Pineapple Kebabs
Delicate and surprising
1 Fresh Pineapple cubed
Honey & Mustard Coating:
1 teaspoon of honey
½ teaspoon Dijon or wholegrain mustard
or use melted butter + salt and pepper as an alternative to honey and mustard
Mix the ingredients for the coating together in a bowl.
Dilute with water to thin. 1 teaspoon
The taste should be delicate to the tongue.
If it is too strong add a little more water.
Cube the pineapple and salmon into equal size cubes (approximately 30cm square) and feed alternatively on to the kebab skewers, ensuring to start and finish with the pineapple. (Add a small piece of potato at both ends of the skewer to prevent the food from spinning.
Brush with the light honey and mustard coat. Alternatively use melted butter with salt and pepper seasoning.
Cook until salmon is done (approximately 5 – 7 minutes)
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