Salmon Skewers with Pineapple Salsa

Estee Kafra Recipe By
  • Cook & Prep: 1.5 h
  • Serving: 12
  • Contains:

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 (10)

Salmon

Salsa

Start Cooking

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 Easy Baking 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.

Variation:

White radish can be used instead of daikon. 

Credits

Photography: Daniel Lailah

Styling: Amit Farber

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

Sign up for our
NEWSLETTER

For the latest and trendiest recipes!
BACK TO TOP