Easy to make, easy to eat! Pineapple and salmon are an excellent match in this recipe featuring a flavorful sauce with ginger, brown sugar and Dijon mustard.
This sponsored recipe is brought by Uncle Ben’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
Recipe by Jen Haugen, RDN, LD
- 1 1/2 pounds salmon filets
- 1 teaspoon ground ginger
- 4 tablespoons brown sugar
- 4 teaspoons Dijon mustard
- 4 teaspoons reduced sodium soy sauce
- 4 cups cubed pineapple
- 1 teaspoon sesame seeds
- 4 tablespoons sliced green onions
- 1 package (8.5 ounces) Uncle Ben’s Ready Whole Grain Medley, prepared
Cut salmon into cubes. Stir together ginger, brown sugar, mustard and soy sauce in bowl and set aside. Thread salmon and pineapple evenly onto 8 skewers. Heat grill to medium heat and add skewers to grill. Cook approximately 3 minutes per side and carefully rotate for even cooking. On last rotation, just prior to removing from grill, baste salmon with sauce and top with sesame seeds. Remove skewers from grill once salmon reaches 145°F. Serve 2 skewers per person over top of prepared rice. Garnish with green onions. Serves 4.
Serving Size: 2 skewers (1 cup pineapple + 5 ounces salmon) plus 1/2 cup rice
CALORIES 540; TOTAL FAT 15g; SAT. FAT 2g; CHOL. 112mg; SODIUM 306mg; CARB. 52g; FIBER: 3g; SUGARS 27g; PROTEIN 44g