Korean Salmon Skewers with Rice Slaw Recipe

Korean Salmon Skewers with Rice Slaw Recipe
Korean Salmon Skewers with Rice Slaw Recipe photo by Taste of Home
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Korean Salmon Skewers with Rice Slaw Recipe

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This easy dinner is light and lovely with so many delicious flavors and textures all in one stunning dish. It's so impressive I often serve it to guests. —Janice Elder, Charlotte, North Carolina
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (20 ounces) unsweetened pineapple chunks
  • 3 tablespoons honey
  • 2 tablespoons gochujang (Korean red pepper paste), divided
  • 2 cups broccoli coleslaw mix
  • 2 cups hot cooked brown rice
  • 1/4 cup dried cranberries
  • 1/4 cup slivered almonds, toasted
  • 1 pound salmon fillet, skin removed, cut into 1-inch cubes

Directions

Preheat broiler. Drain pineapple, reserving juice. For glaze, whisk together honey, 1 tablespoon gochujang and 1/2 cup of the pineapple juice. For slaw, mix the remaining pineapple juice and gochujang until smooth; toss with coleslaw mix, rice, cranberries and almonds. Let stand, covered, until serving.
On eight metal or soaked wooden skewers, alternately thread salmon and pineapple chunks. Place on a foil-lined 15x10x1-in. pan.
Broil kabobs 4-5 in. from heat until fish just begins to flake easily with a fork, 5-6 minutes; brush frequently with glaze during the last 2 minutes. Brush kabobs with remaining glaze; serve with slaw. Yield: 4 servings.
  • Soaking wooden skewers in warm water for 30 minutes before using will decrease their chance of charring during grilling and breaking afterward.
  • Gochujang is a sweet-hot-salty sauce with concentrated flavor, so a little bit goes a long way.
  • Originally published as Korean Salmon Skewers with Rice Slaw in Simple & Delicious December/January 2018

    Nutritional Facts

    1 serving: 533 calories, 15g fat (3g saturated fat), 57mg cholesterol, 310mg sodium, 74g carbohydrate (42g sugars, 6g fiber), 26g protein.

    • 1 can (20 ounces) unsweetened pineapple chunks
    • 3 tablespoons honey
    • 2 tablespoons gochujang (Korean red pepper paste), divided
    • 2 cups broccoli coleslaw mix
    • 2 cups hot cooked brown rice
    • 1/4 cup dried cranberries
    • 1/4 cup slivered almonds, toasted
    • 1 pound salmon fillet, skin removed, cut into 1-inch cubes
    1. Preheat broiler. Drain pineapple, reserving juice. For glaze, whisk together honey, 1 tablespoon gochujang and 1/2 cup of the pineapple juice. For slaw, mix the remaining pineapple juice and gochujang until smooth; toss with coleslaw mix, rice, cranberries and almonds. Let stand, covered, until serving.
    2. On eight metal or soaked wooden skewers, alternately thread salmon and pineapple chunks. Place on a foil-lined 15x10x1-in. pan.
    3. Broil kabobs 4-5 in. from heat until fish just begins to flake easily with a fork, 5-6 minutes; brush frequently with glaze during the last 2 minutes. Brush kabobs with remaining glaze; serve with slaw. Yield: 4 servings.
  • Soaking wooden skewers in warm water for 30 minutes before using will decrease their chance of charring during grilling and breaking afterward.
  • Gochujang is a sweet-hot-salty sauce with concentrated flavor, so a little bit goes a long way.
  • Originally published as Korean Salmon Skewers with Rice Slaw in Simple & Delicious December/January 2018

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