This entry was posted on Friday, August 3rd, 2007 at 7:08 am and is filed under Salmon. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Marinade:
- ¼ cup freshly squeezed lime juice
- 2 tablespoons minced fresh cilantro
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon honey mustard
- 1 tablespoon barbeque sauce or ketchup
- 1 teaspoon grated lime zest
- 1 teaspoon minced garlic
- ¼ teaspoon each cumin, ground coriander, salt and freshly ground black pepper
- 1 ½ pounds boneless, skinless salmon fillet, cut into chunks
- 4 12 inch metal skewers
Combine all marinade ingredients in a small bowl. Mix well.
Place salmon chunks in a large, heavy-duty, resealable plastic bag. Add marinade and seal bag. Turn bag several times to coat salmon with marinade. Marinate in refrigerator for 30 minutes.
Meanwhile, preheat grill or broiler to high setting. Remove salmon from marinade (reserve marinade) and thread pieces onto skewers. Coat grill rack or broiler pan with cooking spray or brush lightly with oil. Grill or broil salmon for 3 to 4 minutes per side, brushing often with reserved marinade. Salmon should be just slightly pink in the center. Be careful not to overcook the salmon or it will be dry. Serve hot.