Korean Salmon Skewers With Rice Slaw Recipes

KOREAN SALMON SKEWERS WITH RICE SLAW

Korean Salmon Skewers with Rice Slaw image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 533 calories, Fat 15g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 310mg sodium, Carbohydrate 74g carbohydrate (42g sugars, Fiber 6g fiber), Protein 26g protein.

CITRUS SALMON SKEWERS

Citrus Salmon Skewers image

Salmon is the perfect fast food, since it can be on the table in a matter of minutes. Here, Ree cuts it into chunks and threads it onto skewers to further speed up the cooking time. Salmon also works well with a marinade and will easily absorb your favorite flavors.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 lemon, zested and juiced
1 orange, zested and juiced
1 cup chopped fresh parsley, plus more for serving
3 tablespoons chopped fresh dill, plus more for serving
1/2 teaspoon paprika
1 clove garlic, grated
Kosher salt and freshly ground black pepper
1/2 cup olive oil
2 pounds salmon fillets, cut into 1-inch chunks
2 cups arugula
1 cup Greek yogurt

Steps:

Set the oven to broil. Line a half-sheet pan (13-by-18 inches) with foil.
Combine the citrus zests, juices, parsley, dill, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. While stirring, add the olive oil until combined; set aside.
Add the salmon to a separate bowl. Pour half of the sauce mixture over the salmon, tossing to completely coat it. Thread the salmon onto four 15-inch metal skewers. Sprinkle lightly with salt.
Add the salmon skewers to the sheet pan crosswise, allowing the skewers to hang off the edges and keeping the salmon from touching the pan.
Broil until the edges of the salmon become golden and it is cooked through (no need to turn), 7 to 8 minutes. Transfer to a bed of arugula.
While the salmon rests, spread the Greek yogurt in a shallow bowl. Top with the remaining sauce mixture.
Garnish the salmon with more parsley and dill. Serve with the Greek yogurt on the side.

HOT ASIAN PORK SKEWERS WITH RICE VINEGAR SLAW

Hot Asian Pork Skewers with Rice Vinegar Slaw image

Provided by Orchid Paulmeier

Time 4h30m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 (1 1/2-pound) pork butt, cut into 1-inch cubes
1 cup teriyaki sauce
1/2 head green cabbage, sliced
1/4 head red cabbage, sliced
1/4 cup shredded carrots
1 cup rice wine vinegar
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 cup sweet chile paste
1 tablespoon red pepper flakes
1 habanero, minced (keep the seeds in if you want it super spicy)
1/4 cup dark brown sugar
1 tablespoon brown sugar
1 teaspoon celery seed
3 tablespoons salt

Steps:

For the pork: Place 4 to 5 pieces cubed pork onto each skewer and continue until all the pork has been skewered. Place on a sheet tray.
To make the marinade, mix the teriyaki sauce, sweet chile paste, red pepper flakes, habanero and brown sugar in a bowl until well combined. Take 1/4 cup of the marinade and baste each skewer. Put the skewers in a plastic bag and marinate for 2 to 3 hours, or up to overnight. Save the rest of the marinade as a basting sauce for grilling.
While the pork is marinating, make the rice vinegar slaw. In a non-reactive bowl, mix the green and red cabbage and the carrots. Let stand until the colors bleed, about 10 minutes. During that time, make the dressing. Whisk together the rice wine vinegar, mayonnaise, mustard, brown sugar, celery seed and salt. Pour over the cabbage mixture and refrigerate for 1 hour.
To serve: After the pork has marinated, heat a grill to medium-high heat. Grill the pork skewers over direct heat for 3 to 4 minutes on each side, painting on the remaining sauce for a nice caramelization. Serve the pork skewers on a bed of the rice vinegar slaw and extra sauce for dipping.

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