Korean Salmon Skewers with Rice Slaw



Korean Salmon Skewers with Rice Slaw

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

How To Make :
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.
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.

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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