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
- Cook & Prep: 1.5 h
- Serving: 12
-
Contains:
Ingredients (10)
Salmon
Salsa
Start Cooking
Prepare Skewers
-
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
-
Let the salmon marinate in the teriyaki sauce for one hour (or up to four hours).
-
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.
-
Weave the salmon through the skewers and lay flat on a Gefen Easy Baking Paper—lined baking sheet.
-
Bake for six minutes and remove from oven.
-
Let cool to room temperature.
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Meanwhile, mix all salsa ingredients together and toss well.
-
Serve with salmon.
Variation:
White radish can be used instead of daikon.
Credits
Photography: Daniel Lailah
Styling: Amit Farber
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