Salmon Teriyaki Skewers With Pineapple Recipes

GRILLED TERIYAKI SHRIMP AND PINEAPPLE SKEWERS

Grilled Teriyaki Shrimp and Pineapple Skewers image

These savory-sweet shrimp skewers are easy to make and cook in just a few minutes. They are perfect for summer weeknights or weekend dinner parties. Prep the sauce ahead of time for an even faster dinner. I prefer to use jumbo shrimp (21-25 per pound), however use what you have on hand.

Provided by France C

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

⅓ cup water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon honey
1 teaspoon grated fresh garlic
1 teaspoon grated fresh ginger
1 pound jumbo shrimp
½ fresh pineapple, cored and cut into 1 1/2-inch pieces
skewers
2 tablespoons minced fresh cilantro
1 tablespoon toasted sesame seeds

Steps:

Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.
Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 32 g, Cholesterol 172.6 mg, Fat 2.3 g, Fiber 2.8 g, Protein 20.4 g, SaturatedFat 0.4 g, Sodium 654.1 mg, Sugar 25.1 g

TERIYAKI SALMON KEBABS

Teriyaki Salmon Kebabs image

Stacked with marinated salmon, tender bell pepper and juicy charred pineapple, these grilled kebabs are inspired by the sweet and salty flavors of the Pacific, namely Japanese and Hawaiian cooking. There's enough from-scratch teriyaki sauce (ours is pretty classic) to baste the kebabs and serve on the side. The skewers are sticky and glazy, flavorful and fun-ideal for any summer meal.

Provided by Food Network Kitchen

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 cup mirin
1/2 cup low-sodium soy sauce
1 tablespoon rice vinegar
2 cloves garlic, grated
3 tablespoons light brown sugar
1 pound skinless salmon fillet, cut into 1-inch cubes
2 teaspoons cornstarch
1 red bell pepper, seeded and cut into 1-inch squares
Kosher salt
2 1/2 cups pineapple chunks (fresh or canned)
Vegetable oil, for brushing the grill pan
Sesame seeds, for serving
Sliced scallions, for serving

Steps:

Whisk together the mirin, soy sauce, vinegar, garlic and 1 tablespoon of the brown sugar in a large bowl. Transfer 1/2 cup of the marinade to a small saucepan and set aside. Add the salmon to the bowl with the remaining marinade and toss to coat. Cover and refrigerate for at least 30 minutes and up to 1 hour.
Stir to combine the cornstarch and 1/4 cup water in a small bowl, then add to the reserved marinade in the saucepan along with the remaining 2 tablespoons of brown sugar. Bring to a boil and cook until the mixture thickens to a glaze consistency, 4 to 5 minutes. (You should have about 1/2 cup.) Reserve half of the sauce for serving and the other half for basting.
Have ready eight 12-inch metal skewers or soak eight 12-inch wooden skewers in water for 30 minutes.
Meanwhile, add the bell pepper to a large microwave-safe bowl, then add a splash of water and a pinch of salt. Cover and microwave until the pepper is just tender, 1 to 2 minutes. Let cool.
Remove the salmon from the marinade. Thread the salmon onto the skewers, alternating with the pineapple and bell pepper.
Heat a grill pan over medium-high heat. Lightly brush the pan with oil.
Grill the kebabs, turning occasionally and brushing with half of the reserved teriyaki sauce, until the salmon is opaque throughout and the vegetables are tender, 7 to 9 minutes. Transfer to a serving plate, sprinkle with some sesame seeds and scallions and serve the other reserved teriyaki sauce alongside.

TERIYAKI SALMON SKEWERS

Teriyaki Salmon Skewers image

The sweet dark flavour of teriyaki is an ideal match for salmon. This is an easy appetizer, perfect to pick up and enjoy with a glass of sparkling wine. By using a centre cut of salmon your skewers will be equal in size and cook evenly. Let your wooden skewers soak in water for about 20 minutes to prevent flare-ups in the oven. From Food and Drink :)

Provided by Leslie

Categories Canadian

Time 24m

Yield 20 skewers

Number Of Ingredients 7

Ingredients

3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 teaspoons rice vinegar
1 garlic clove, minced
1 salmon fillet, skinless, about 1 lb
1 green onion, finely chopped
toasted sesame seeds (optional)

Steps:

Whisk together soy and hoisin sauces, vinegar and garlic in a bowl.
Slice salmon fillet across the grain into thin strips. Add to soy mixture and let stand for 15 minutes, turning occasionally.
Thread each salmon strip onto small metal or soaked wooden skewers. Place skewers on baking sheet and broil, turning and basting with marinade once, for about 4 minutes or until golden and fish flakes easily when tested. Alternatively, cook skewers on oiled grill pan on grill.
Before serving, sprinkle with green onion and sesame seeds, if using.

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