06/12/2025
Nothing says summer like a good skewer! We're grilling up our fresh first-of-the-season salmon with pineapple for an easy weeknight dinner. 🐟🍍🔥
What's on your grill this summer?
Ingredients:
8 large bamboo skewers
For dressing:
1 cup coarsely chopped cilantro with tender stems
1/2 cup 5% Greek yogurt
1/4 cup mayonnaise
4 tsp freshly squeezed lime juice
1 tbsp extra virgin olive oil
1/2 small garlic clove, finely grated
1/4 tsp salt
For skewers:
680 g skinless fresh sockeye salmon, cut into 1-in cubes
1 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp ground coriander
Black pepper
1/2 pkg cored pineapple, cut into 1-in pieces
Corn tortillas, avocado wedges, cilantro sprigs and lime wedges to serve (optional)
Instructions:
1. Soak bamboo skewers in water for 1 hr.
2. Preheat a clean, oiled grill to medium-high.
3. To prepare dressing, to the bowl of a food processor, add cilantro. Pulse until finely chopped. Add yogurt, mayo, lime juice, oil, garlic and salt. Process until very smooth with some flecks remaining, 1 min. Scrape into a serving bowl. Cover with plastic wrap and refrigerate.
4. To prepare skewers, in a medium bowl, toss salmon with olive oil, cumin, coriander and salt until coated. Season with pepper. Thread onto soaked skewers along with pineapple pieces.
5. Grill skewers, with the lid closed, turning halfway through, 6 to 8 min or until fish is lightly charred and cooked through to an internal temperature of 70°C (158°F).
6. Serve skewers with dressing. Alternatively, remove skewers, then place salmon and pineapple in the centre of corn tortillas. Top with avocado and cilantro. Drizzle with dressing. Fold over to serve with lime wedges.
