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Total Time: 1 hour Serves: 16 1 c. fresh pineapple chunks 1/3 c. tamari 1/3 c. mirin 1/2 c. chicken or vegetable broth juice of one lime 2 lb. wild salmon fillet 16 bamboo skewers zest of 2 limes 1 bunch green onions, finely diced Combine pineapple with tamari, mirin and chicken broth. Bring to a simmer and cook 4 minutes. Place in blender and carefully puree until smooth, chill 20 minutes. Cut salmon into 1-1/2 inch cubes. Place cubes in teriyaki sauce, cover and refrigerate 30 minutes. Thread 3 cubes per skewer. Heat a grill pan over medium high heat. Brush pan lightly with oil. Grill skewers about 1 to 2 minutes per side. Garnish with lime zest and green onions. Nutrition Facts Per Serving (93g): 100 calories (35 from fat), 3.5g total fat, 0.5g saturated fat, 0g trans fat, 30mg cholesterol, 240mg sodium, 4g carbohydrate, 0g dietary fiber, 3g sugars, 12g protein |
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