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Recipe by Estee Kafra

Salmon Skewers with Pineapple Salsa

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Salmon Skewers with Pineapple Salsa
Parve Parve
Medium Medium
12 Servings
Allergens

Contains

- Gluten - Soy - Sesame
1 Hour, 30 Minutes
Diets
- Low Carb - Pescatarian

Refreshing, crunchy, and light, this salsa can double as a salad to be served alongside a main course. The salsa can be made up to 12 hours in advance. I like to cover the salmon with sesame seeds for a pretty effect, but you can bake them after they are marinated without the sesame seeds as well.

Ingredients

Salmon

  • sesame seeds, white and black, for coating

Salsa

  • 1 cup daikon, diced

  • 1 cup English cucumber, upeeled and diced

  • 1 cup Gefen Pineapple, diced

  • 1/2 cup celery ribs, diced

Directions

Prepare Skewers

1.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

2.

Let the salmon marinate in the teriyaki sauce for one hour (or up to four hours).

3.

Mix some black and white sesame seeds and put on a plate.

4.

Dredge each piece of salmon in the sesame seeds for a thin coating.

5.

Weave the salmon through the skewers and lay flat on a Gefen Parchment Paper—lined baking sheet.

6.

Bake for six minutes and remove from oven.

7.

Let cool to room temperature.

8.

Meanwhile, mix all salsa ingredients together and toss well.

9.

Serve with salmon.

Credits

Photography: Daniel Lailah Styling: Amit Farber

Recipe tags

appetizer appetizers apps baked beautiful presentation celery cucumbers daikon dairy free Estee Kafra fish fruit salsa marinated non-dairy pareve parsley parve pineapple pineapple salsa salmon salmon skewers salsa sesame seeds side dish skewers starters Teriyaki
Salmon Skewers with Pineapple Salsa

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