Korean Salmon Skewers with Rice Slaw
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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1 can (20 ounces) unsweetened pineapple chunks
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3 tablespoons honey
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2 tablespoons gochujang (Korean red pepper paste), divided
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2 cups broccoli coleslaw mix
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2 cups hot cooked brown rice
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1/4 cup dried cranberries
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1/4 cup slivered almonds, toasted
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1 pound salmon fillet, skin removed, cut into 1-inch cubes
Directions
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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.
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2.
On 8 metal or soaked wooden skewers, alternately thread salmon and pineapple chunks. Place on a foil-lined 15x10x1-in. pan.
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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.
Nutrition Facts
1 serving: 533 calories, 15g fat (3g saturated fat), 57mg cholesterol, 310mg sodium, 74g carbohydrate (42g sugars, 6g fiber), 26g protein.
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