Grilled Salmon and Prawn Skewers on Basmati Rice

Grilled Salmon and Prawn Skewers on Basmati Rice

Grilled Salmon and Prawn Skewers on Basmati Rice

Grilled Salmon and Prawn Skewers on Basmati Rice

Serves 4

Skewer Ingredients

1 pound fresh King salmon, cut into 1 inch pieces
1 pound tiger prawns
1 red pepper, seeded and cut into 1 1/2 inch pieces
1 green pepper, seeded and cut into 1 1/2 inch pieces
1 yellow onion, cut into 1 1/2 inch pieces
2 tablespoon olive oil
1 pinch salt and pepper to taste
20 each 10 inch skewers, wooden
Basmati rice for 4
red kale garnish
lemon wedges garnish
parsley garnish

Directions
  1. Prepare rice per package instructions.
  2. Soak wooden skewers in water for 20 minutes.
  3. Preheat grill.
Salmon Skewer Directions
  1. Begin with red pepper, then onion, then green pepper and finally salmon.
  2. Repeat pattern 4 times per skewer.
  3. Season with olive oil, salt and pepper to taste.
  4. Grill to almost done and brush with white balsamic-honey lime glaze.
  5. Grill until done.
Prawn Skewer Directions
  1. Begin with red pepper, then onion, then green pepper and finally 2 prawns.
  2. Repeat pattern 4 times per skewer.
  3. Season with olive oil. salt and pepper to taste.
  4. Grill to almost done and brush with white balsamic-honey lime glaze.
  5. Grill until done.
Balsamic Honey Lime Glaze Ingredients

2 cups white balsamic vinegar
1/4 cup sugar
1/4 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

Balsamic Honey Lime Glaze Directions
  1. 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.
  2. Remove from heat and cool to room temperature. Add red pepper, mustard, Heinz 57 and Worcestershire sauce.
  3. Stir until combined.
  4. Set aside.

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.

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