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Jerked Wild Salmon and Spiced-Pineapple Skewers


Jerk Salmon Kabobs

This zesty tropical recipe, featuring Jamaica-style jerk seasoning, is a sure-fire crowd-pleaser.

Prep time 30 minutes; Cook time 10 minutes
Recipe courtesy ASMI (www.wildalaskaseafood.com).
Serve 6

  • 12 wooden skewers
  • 1-1/2 Tablespoons Caribbean jerk seasoning
  • 2 cloves garlic, minced
  • 1/2 cup brown sugar, divided
  • 1/4 cup fresh orange juice
  • 1/4 cup soy sauce
  • Extra virgin olive oil, as needed
  • 1-1/2 to 2 pounds skinless Alaskan Salmon fillets
  • 1 whole (2 to 3 pounds) fresh pineapple
  • 3 Tablespoons Kosher or sea salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon allspice

Directions:

  1. Prior to grilling, soak wooden skewers in water for at least 30 minutes.
  2. Mix together jerk seasoning, garlic, 1/4 cup brown sugar, orange juice, soy sauce and 1/4 cup olive oil.
  3. Lay Alaskan salmon on a cutting board so that the grain of the flesh is horizontal; cut salmon length-wise into 2-inch wide strips. Place the strips in a large resealable plastic bag. Pour jerk marinade over the salmon; seal bag and turn several times to coat. Marinate, refrigerated, for 15 to 30 minutes.
  4. Preheat grill or broiler/oven to medium-high heat.
  5. Slice off top, bottom and skin of the pineapple. Cut into 1-inch slices, then cut each slice into 8 to 10 pieces.
  6. In large bowl, mix salt, 1/4 cup brown sugar, chili powder and allspice. Add pineapple; stir to coat.
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