Rainbow Salmon Skewers

A colourful combination of salmon, pineapple and peppers are threaded on skewers for these flavourful kebabs.

Rainbow Salmon Skewers
Recipe type: Kebabs
Serves: Serves 4
Cook time: 
Total time: 
  • 350 g salmon fillet
  • 1 red capsicum (bell pepper)
  • ½ large red onion
  • 225 g can pineapple chunks
  • olive oil
  • salt and pepper, to taste
  • 2 limes
  1. Cut the salmon into 4 cm chunks. You are going to need approximately 12 pieces.
  2. Cut the capsicum into 4 cm square pieces
  3. Cut the red onion into similar sized chunks and separate the layers.
  4. Thread your skewers alternately with the red onion, pineapple, and red capsicum, and then the salmon. Leave some room at the base so you can handle them easily.
  5. Brush the skewers liberally on both sides with olive oil, and sprinkle with salt and pepper.
  6. Cook on a hot grill, turning once, until the fish is cooked through and the veggies are softened a bit. Don't overcook!
  7. Serve with a squeeze of lime.
  1. For a more colourful kebob you can use red, yellow, and orange capsicums and omit the pineapple

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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