Korean Salmon Skewers with Rice Slaw
This easy dinner is light and lovely, with so many delicious flavors and textures all in one stunning dish. It's so impressive that I often serve it to guests. —Janice Elder, Charlotte, North Carolina
Total TimePrep/Total Time: 30 min.
- 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
- 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 8 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.