Makes 2 Servings
Macros: 453 Cal, Fat 23g, Carbs 32g, Fibre 3g, Protein 31g
298 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)
1/2 tsp Red Pepper Flakes
Sea Salt & Black Pepper (to taste)
1 stalk Green Onion (optional, garnish)
Thread the salmon and pineapple onto the skewers.
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.
Grill the skewers for eight to ten minutes, or until the salmon is cooked through. Garnish with sliced green onion and enjoy!
Leftovers: Refrigerate in an airtight container for up to four days.
Serving Size: One serving is equal to two 10-inch skewers.
More Flavour: Add paprika and garlic powder to the marinade.
Barbecue Skewers: 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.