Serves 4
345 cal · 35 min
Hearty Salmon Skewers over Brown Rice
Recipe GLPR375a09011d65b9
Tender, seasoned salmon cubes alternate with fresh pineapple and juicy cherry tomatoes on grilled skewers, finished with a bright squeeze of lemon. Served over fluffy brown rice for a satisfying, protein-packed main course.
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Ingredients
1 pound salmon fillet
kosher salt, to taste
freshly ground black pepper, to taste
paprika, to taste
3 cherry tomatoes
1 cup fresh pineapple, cubed
2 cups cooked brown rice
1 lemon
1/2 cup canola oil
wooden or metal skewers (4, about 10 inches long)
Directions
Cook brown rice according to package directions. Set aside and keep warm.
Cut salmon fillet into 24 half-inch cubes (about 6 cubes per skewer). Pat dry with paper towels. Season salmon pieces on all sides with kosher salt, black pepper, and paprika.
Cut cherry tomatoes in half. Cut fresh pineapple into half-inch cubes if not already prepared.
Thread ingredients onto each skewer in the following pattern: salmon cube, tomato half, pineapple cube. Repeat this sequence 3 times per skewer until all 4 skewers are loaded.
Heat canola oil in a large skillet over medium-high heat for about 1 minute until shimmering.
Carefully place skewers in the hot pan. Cook for 2 minutes, then turn. Repeat turning every 2 minutes, cooking for about 8 minutes total, until salmon is opaque throughout and reaches 145°F at the thickest part.
Squeeze fresh lemon juice over the skewers while they cook during the last minute.
To serve, divide cooked brown rice evenly among 4 plates, using about 1/2 cup per plate. Top each plate with 2 salmon skewers. Serve immediately with extra lemon wedges on the side if desired.
