Hawaiian Salmon Kebabs - an easy meal idea from Fresh & Easy Neighborhood Market
Описание:
In this easy meal idea, Sarah teaches us to make this sweet and salty dinner - a delicious Hawaiian Salmon Kebab. View all item ingredients and this week's special pricing on the fresh&easy weekly flyer (http://www.freshandeasy.com/WeeklySpe...).
First, Sarah carefully skins her salmon filets using a sharp filet knife. She holds the skin edge in her free hand and places the knife blade flatly between the skin and the meat, pulling gently on the skin as she cuts.
Next, she dices the filet into even cubes and places them in a bowl to marinade in the fresh&easy Organic Teriyaki Marinade sauce for an hour.
Shortly before removing the marinaded salmon from the refrigerator, Sarah begins to cook the organic long grain white rice according to package instructions. Then she pulls her salmon from the fridge and starts to add salmon and pineapple chunks to wooden skewers (which have been soaking in water for at least 1 hour to prevent burning on a grill).
Sarah uses an oiled grill pan to cook the salmon/pineapple skewers, though it is also possible to cook the skewers under the broiler in your oven or on a gas or charcoal grill outdoors.
When the salmon is cooked thoroughly (the thickest piece reaches an internal temperature of 145-degrees F), Sarah plates the skewers with the rice and a fresh&easy Asian Sesame Salad mix.
You'll Need:In this easy meal idea, Sarah teaches us to make this sweet and salty dinner - a delicious Hawaiian Salmon Kebab. View all item ingredients and this week's special pricing on the fresh&easy weekly flyer (http://www.freshandeasy.com/WeeklySpe...).
First, Sarah carefully skins her salmon filets using a sharp filet knife. She holds the skin edge in her free hand and places the knife blade flatly between the skin and the meat, pulling gently on the skin as she cuts.
Next, she dices the filet into even cubes and places them in a bowl to marinade in the fresh&easy Organic Teriyaki Marinade sauce for an hour.
Shortly before removing the marinaded salmon from the refrigerator, Sarah begins to cook the organic long grain white rice according to package instructions. Then she pulls her salmon from the fridge and starts to add salmon and pineapple chunks to wooden skewers (which have been soaking in water for at least 1 hour to prevent burning on a grill).
Sarah uses an oiled grill pan to cook the salmon/pineapple skewers, though it is also possible to cook the skewers under the broiler in your oven or on a gas or charcoal grill outdoors.
When the salmon is cooked thoroughly (the thickest piece reaches an internal temperature of 145-degrees F), Sarah plates the skewers with the rice and a fresh&easy Asian Sesame Salad mix.
1/2 cup catsup
1/4 cup vinegar
2 teaspoons brown sugar
3 tablespoons lemon juice
3 teaspoons grated onion
1/2 teaspoon prepared mustard
1 tablespoon Worcestershire sauce
3 tablespoons dry sherry
1/4 cup orange juice
1/2 teaspoon Liquid Smoke
Pinch of salt
Pinch of pepper
Pinch of paprika
1 (2-pound) sirloin, cut into 1 to 1 1/2-inch cubes
1 (20 ounce) can chunk pineapple
Bell pepper, cut in 1-inch pieces
Onions, cut in 1-inch pieces
Procedures : Mix first 13 ingredients in saucepan. Bring to boil and let cool completely. Place raw meat in large, shallow plastic container with lid. Pour sauce over meat. Marinate for 24 hours, turning every 3 hours.
Place meat on skewers alternating with pineapple chunks, bell pepper and onion. Cook to desired doneness on barbecue grill or under oven broiler.
Yields 6 servings
Комментариев нет:
Отправить комментарий