Nutrients per serving
- Protein: 37.0 grams
- Fat: 15.0 grams
- Carbohydrates: 13.0 grams
- Calories: 345
Peaches
Peachy Grilled Salmon Fillet
Using double skewers makes tender fruit much easier to turn on the grill. Serve warm or chilled over salad greens for a light summer meal. Soak the bamboo skewers in water for 30 minutes to prevent scorching.
Cooking Time: Not available
Marinating Time: 20 minutes
Grilling Time: 10 minutes
Servings: 4
Ingredients:
- 2 tbsp (25 mL) peach nectar
- 3 tbsp (45 mL) soy sauce
- 2 tbsp (25 mL) rice or cider vinegar
- 2 tbsp (25 mL) liquid honey
- 1 tbsp (15 mL) vegetable oil
- 1 tbsp (15 mL) each of finely minced ginger and Ontario Garlic
- 1 tbsp (15 mL) chopped fresh parsley
- 1-1/2 lb (750 g) salmon filet, cut into 4 pieces
- 4 Ontario Peaches, quartered and pitted
- 1 Ontario Sweet Red Pepper, cut into 16 pieces
- 3 Ontario Green Onions, cut into 2 inch (5 cm) lengths
- Salt and pepper
Preparation:
In small bowl, whisk together peach nectar, soy sauce, vinegar, honey, oil, ginger, garlic and parsley until smooth.
Place fish in shallow dish; coat evenly with marinade. Let stand for 20 minutes.
Alternately thread peaches, red pepper and green onions onto 4 sets of 2 parallel skewers.
Place skewers and fish, skin side down, on greased grill. Grill, basting with marinade for 2 to 3 minutes or until skewers are still firm. Remove skewers. Carefully turn fish; grill, basting with marinade for 3 to 5 minutes or until barely translucent in centre and flakes easily. Season with salt and pepper to taste.
Variation: Peachy Grilled Salmon Fillet with Oregano
Replace the soy sauce with 2 tsp (10 mL) Dijon mustard; rice vinegar with 1/4 cup (50 mL) dry Ontario White Wine; ginger with 2 tbsp (25 mL) chopped fresh oregano (or 1 tbsp/15 mL dried).
