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Creole Salmon & Pineapple Skewers

Prep Time

40 minutes

Cook Time

10 minutes

Servings

1-2 people

Sweet, Creole heat will take your skewered fish and veggies game to a whole new level. These Creole Salmon & Pineapple Skewers by Chef Nikki Shaw, in partnership with Cuisine Noir, are a perfect weeknight dinner option – fresh and full of flavor!

Creole Salmon & Pineapple Skewers

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Kitchen Tip : Creole Salmon & Pineapple Skewers

Ingredients

  • 4 10-Inch Wooden Skewers

  • 2 Pounds Skinless Salmon Fillets, Thick Portions

  • 1 Cup Tony’s 30-Minute Seafood Marinade

  • 1 Cup Fresh Pineapple, Cut into 2-Inch Chunks

  • 2 Red Bell Peppers, Cut into 2-Inch Squares

  • 1 Fresh Lemon

  • 1/2 Teaspoon Tony’s BOLD Creole Seasoning

  • Nonstick Spray
  • Clear

Directions

  1. Soak skewers in water for 30 minutes.
  2. Cut thick portions of salmon fillets into 2-inch squares. Place salmon in a glass baking dish, pour Tony’s 30-Minute Seafood Marinade over the salmon, cover with plastic and refrigerate for 30 minutes.
  3. Using two skewers side-by-side, and inch apart, threat salmon, red bell pepper, pineapple and repeat. Continue alternating ingredients to fill skewers.
  4. Preheat oven to broil for 2 minutes. Spray a baking sheet with nonstick spray and place skewers evenly apart on sheet. Squeeze lemon juice over salmon skewers then season with Tony’s BOLD Creole Seasoning.
  5. Place baking sheet 12 inches under broiler. Broil skewers for 10-12 minutes until done.

NOTES:

  1. Soak the skewers in water before you begin to prepare the recipe. This will prevent them from burning.
  2. Using two skewers to thread each serving prevents flipping and allows you to turn the skewers easily.
  3. Try adding other vegetables to the skewers such as onions, zucchini and mushrooms.
  4. This recipe is also great grilled or baked at 400°F for 10-12 minutes until done.
  5. Serve these salmon skewers over a bed of Tony’s Butter & Herb Rice with vegetables for a complete dinner.

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