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Island Salmon Kabobs

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Submitted by: berfteagle

 

These salmon and scallop kabobs are great served with baked sweet potatoes or sweet potato fries and a Hawaiian fruit salad.
 

Ingredients

  • 1 pound skinned salmon fillets
  • 2 cups pineapple chunks, drained
  • 2 limes
  • 12 large shelled scallops
  • 3 tablespoons soy sauce
  • 2 tablespoons mild honey
  • 1 tablespoon packed light brown sugar
  • Ground black pepper to taste
  • 1/2 cup nonalcoholic pina colada mix
  • Pina Colada Dipping Sauce:
  • 6 ounces nonalcoholic pina colada mix
  • 1/4 cup sour cream
  • 1/4 cup crushed pineapple, drained

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Method

Cut salmon into bite sized pieces and place in a shallow bowl. Cut each lime into six thick slices. Halve scallops horizontally. Thread pineapple, salmon, scallops and pieces of lime, alternately, onto six skewers. In a medium bowl, whisk together soy sauce, honey, brown sugar and pina colada mix. Place skewers in a glass baking dish large enough to hold them side by side, and pour soy mixture over kabobs, turning them several times to coat. Cover and place in refrigerator to marinate for at least 3 hours. Heat a grill or broiler to high. Remove kabobs from marinade, reserving marinade in a small bowl for basting. Place on grill grate or broiler pan. Grill, or broil, 4 minutes on each side turning once and basting with marinade. Discard any remaining marinade. Whisk together the dipping sauce and let stand at room temperature until ready to serve. Serve kabobs on a warm platter with dipping sauce alongside.

 

Notes:

 

Number of Servings: 6

 

Submitted by: berfteagle ()

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