Colorful skewers of chunks
of wild salmon, yellow bell pepper, zucchini, red onion, whole
cherry tomatoes and slices of pink grapefruit baked and drizzled
with a flavorful grapefruit-teriyaki sauce.
Teriyaki
Salmon Skewers with Grapefruit
- 1 large pink grapefruit
- 1 cup 100% Florida grapefruit
juice (about 8 ounces)
- 1/4 cup reduced sodium
soy sauce
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire
sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice wine
or apple cider vinegar
- 2 cloves garlic, minced
- 1 pound of boneless wild
skinless salmon, cut into 1-inch chunks
- 1/2 pound cherry tomatoes
- 1 yellow or orange bell
pepper, seeded and cut into 1-inch chunks
- 1 zucchini, cut into 1/2-inch
chunks
- 1 small red onion, peeled
and cut into 1-inch chunks
- 12 wooden skewers
- Cut the top and bottom
off one of the grapefruit. Place it cut-side down on a cutting
board. With a small paring knife, cut along the curve of the
grapefruit and remove the peel, exposing the fruit. Turn grapefruit
on its side and cut 1-inch slices across the membrane (slices
will have a flower-like appearance with the membrane intact).
Cut each "flower" in half and set aside.
- Pour 1 cup of Florida
grapefruit juice into a small saucepan. Add the soy sauce, tomato
paste, Worcestershire sauce, brown sugar, vinegar and garlic.
Bring to a boil. Reduce to a simmer and cook 15 to 20 minutes,
stirring occasionally until the sauce reduces by half and starts
to thicken. Set aside.
- Preheat oven to 400°F
(205°C). Cover two cookie sheets with aluminum foil. Coat
the aluminum foil with cooking spray.
- Thread salmon, tomatoes,
peppers, zucchini, onion and grapefruit slices onto the skewers.
Drizzle with half the teriyaki sauce and bake 10 to 12 minutes
until the vegetables are soft and the salmon is no longer translucent
in the center but still moist.
- Drizzle with remaining
sauce and serve immediately.
Makes 8 servings.
Recipe created by "Skinny
Chef" Jennifer Iserloh.
Recipe and photograph provided courtesy
of the Florida Department of Citrus, through ECES, Inc., Electronic Color Editorial
Services.
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