This zesty tropical recipe, featuring Jamaica-style jerk seasoning, is a sure-fire crowd-pleaser.
Prep time 30 minutes; Cook time 10 minutes
- 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
- Prior to grilling, soak wooden skewers in water for at least 30 minutes.
- Mix together jerk seasoning, garlic, 1/4 cup brown sugar, orange juice, soy sauce and 1/4 cup olive oil.
- 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.
- Preheat grill or broiler/oven to medium-high heat.
- Slice off top, bottom and skin of the pineapple. Cut into 1-inch slices, then cut each slice into 8 to 10 pieces.
- In large bowl, mix salt, 1/4 cup brown sugar, chili powder and allspice. Add pineapple; stir to coat.
- Thread salmon and pineapple chunks onto skewers. Place skewers onto a grill or broiling pan brushed with olive oil and cook, 5 to 6 inches from heat, for 3 to 4 minutes per side. Turn once during cooking. Cook just until salmon is opaque throughout.
Nutrients per serving:
292 calories, 10.5g total fat, 2g saturated fat, 32% calories from fat, 84mg cholesterol, 24g protein, 26g carbohydrate, 1.5g fiber, 3548mg sodium, 41mg calcium, and 1700mg omega-3 fatty acids.