2 Servings / 15 minutes

Ingredients

289 grams Salmon Fillet (cut into 1-inch cubes)

2 cups Pineapple (cut into 1-inch cubes)

4 Barbecue Skewers

2 tbsps Extra Virgin Olive Oil

1 tbsp Honey

1 tbsp Lemon Juice

2 Garlic (cloves, minced)

1 tsp Ginger (fresh, grated)

½ tsp Red Pepper Flakes

Sea Salt & Black Pepper (to taste)

1 stalk Green Onion (optional, garnish)

Directions

1. Thread the salmon and pineapple onto the skewers.
2. In a small bowl, whisk together the oil, honey, lemon juice, garlic, ginger, red pepper flakes, sea salt, and pepper. Brush the marinade onto the skewers.
3. Grill the skewers for eight to ten minutes, or until the salmon is cooked through. Garnish with sliced green onion and enjoy!

Notes

• Leftovers: Refrigerate in an airtight container for up to four days.
• Serving Size: One serving is equal to two 10-inch skewers.
• More Flavor: Add paprika and garlic powder to the marinade. If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.
• No Grill: Bake the skewers in the oven at 400℉ (205℃) for ten minutes or until the salmon is cooked through.

 Nutrition

Amount per serving

Calories – 453

Fat – 23g

Carbs – 32g

Fiber – 3g

Sugar – 25g

Protein – 31g

Cholesterol – 82mg

Sodium – 69mg

Vitamin A – 583IU

Vitamin C – 84mg

Calcium – 49mg

Iron – 2mg