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.
Salmon Skewers with Pineapple Salsa
Recipe By Estee Kafra
- Cooking and Prep: 1.5 h
- Serves: 12
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Contains:
Ingredients (10)
Salmon
Salsa
Start Cooking
Prepare Skewers
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Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
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Let the salmon marinate in the teriyaki sauce for one hour (or up to four hours).
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Mix some black and white sesame seeds and put on a plate.
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Dredge each piece of salmon in the sesame seeds for a thin coating.
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Weave the salmon through the skewers and lay flat on a Gefen Parchment Paper—lined baking sheet.
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Bake for six minutes and remove from oven.
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Let cool to room temperature.
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Meanwhile, mix all salsa ingredients together and toss well.
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Serve with salmon.
Variation:
White radish can be used instead of daikon.
Credits
Photography: Daniel Lailah
Styling: Amit Farber
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