|
|
By Salty’s at Redondo Chef Gabriel Cabrera
Serves 4
Skewer Ingredients
1 pound fresh king salmon, cut into 1” pieces
1 pound tiger prawns
1 red pepper, seeded and cut into 1½” pieces
1 green pepper, seeded and cut into 1½” pieces
1 yellow onion, cut into 1½” pieces
2 tablespoons olive oil
Salt and pepper to taste
20 each 10” skewers, wooden
Red kale (garnish)
Lemon wedges (garnish)
Parsley (garnish)
White Balsamic Honey-Lime Glaze Ingredients
2 cups white balsamic vinegar
¼ cup sugar
¼ cup brown sugar
1 teaspoon garlic, chopped
1 tablespoon shallots, chopped
1 tablespoon lime juice
1 tablespoon honey
1/2 red pepper, roasted and puréed
1/2 green pepper, roasted and puréed
2 teaspoons Dijon mustard
2 teaspoons Heinz 57 Ketchup
2 teaspoons Worcestershire sauce
Basmati rice for 4
Prepare rice per package instructions. Soak wooden skewers in water for 20 minutes. Preheat grill.
To prepare White Balsamic Honey Lime Glaze: Combine vinegar, sugar, brown sugar,
garlic, shallots, lime juice and honey in a small saucepan and cook over medium
heat until reduced to almost half. Remove from heat and cool to room temperature.
Add red pepper, mustard, Heinz 57 and Worcestershire sauce. Stir until combined.
Set aside.
To prepare salmon skewers: Begin with red pepper, then onion, then green pepper
and finally salmon. Repeat pattern 4 times per skewer. Season with olive oil,
salt and pepper to taste. Grill to almost done and brush with white balsamic-honey
lime glaze. Grill until done.
To prepare prawn skewer: Begin with red pepper, then onion, then green pepper and finally 2 prawns. Repeat pattern 4 times per skewer. Season with olive oil. Salt and pepper to taste. Grill to almost done and brush with white balsamic-honey lime glaze. Grill until done.
To serve: Arrange basmati rice on a large platter forming a mountain as high
as possible. Arrange the salmon skewer diagonally following with a prawn skewer
on top and crosswise diagonally. Drizzle the remaining glaze on the skewers
and garnish one side of plate with red kale, lemon wedges and parsley.
