Spiked Salmon Skewers
Barbecue sauce and bourbon add sweet and smoky flavor notes. Grilled green onions bring a pop of color.
- 10 min.
- 10 min.
- If using wooden skewers, soak skewers in water at least 30 minutes before grilling to prevent from burning. Prepare a charcoal or gas grill with greased grill rack for direct grilling over medium heat.
- For glaze, in a large saucepan combine barbecue sauce, water and bourbon. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
- Alternately thread salmon and green onions onto skewers. Season to taste with salt and pepper. Lightly spray skewers with nonstick spray. Grill for
10 minutes or until salmon flakes easily when tested with a fork, turning once and brushing with glaze frequently.
- To serve, top skewers with Sweet Pepper Relish.
SWEET PEPPER RELISH:
In a skillet, heat 1 tablespoon vegetable oil over medium heat. Add ¼ cup finely chopped red, yellow or orange bell pepper, 2 tablespoons finely chopped red onion and 1 tablespoon minced garlic. Cook for 1 minute, stirring constantly. Place mixture in a small bowl; stir in 1 tablespoon finely
chopped parsley. Season to taste with salt and pepper.
Marsh salad pairing: Serve these skewers with our Broccoli Crunch Salad.
Nutrition facts per serving: 242 calories, 10 g fat, 1 g saturated fat, 0 g trans fat, 62 mg cholesterol, 239 mg sodium, 10 g carbohydrates, 1 g fiber, 7 g sugar, 23 g protein. Daily Values: 9% vitamin A,
12% vitamin C, 2% calcium, 6% iron.