Why Make This Recipe
Korean Salmon Skewers with Rice Slaw is a delicious and healthy meal that brings together sweet and spicy flavors. The tender salmon pairs perfectly with juicy pineapple and crunchy slaw, making it a fun dish for any occasion. This recipe is easy to prepare and can be enjoyed by everyone!
How to Make Korean Salmon Skewers with Rice Slaw
Ingredients:
- 1 can (20 ounces) unsweetened pineapple chunks
- 3 tablespoons honey
- 2 tablespoons gochujang (Korean red pepper paste), divided
- 2 cups broccoli coleslaw mix
- 2 cups hot cooked brown rice
- 1/4 cup dried cranberries
- 1/4 cup slivered almonds, toasted
- 1 pound salmon fillet, skin removed, cut into 1-inch cubes
Directions:
- Preheat your broiler.
- Drain the pineapple, but make sure to keep the juice.
- For the glaze, whisk together honey, 1 tablespoon gochujang, and 1/2 cup of the pineapple juice.
- For the slaw, mix the remaining pineapple juice with gochujang until smooth. Toss this mixture with the coleslaw mix, rice, cranberries, and almonds. Let it sit, covered, until you’re ready to serve.
- On 8 metal or soaked wooden skewers, alternately thread the salmon and pineapple chunks.
- Place the skewers on a foil-lined pan.
- Broil the kabobs about 4-5 inches from the heat for 5-6 minutes, or until the fish begins to flake easily with a fork. Brush frequently with the glaze during the last 2 minutes.
- After broiling, brush the kabobs with the remaining glaze and serve with slaw.
How to Serve Korean Salmon Skewers with Rice Slaw
Serve the Korean Salmon Skewers warm, with a generous portion of the rice slaw on the side. This dish is great for family dinners and can also be served at gatherings or barbecues. It looks colorful and inviting on any table!
How to Store Korean Salmon Skewers with Rice Slaw
If you have leftovers, store the salmon skewers and rice slaw in separate airtight containers. Keep them in the refrigerator and eat them within 2-3 days. You can reheat the skewers lightly in the broiler or microwave before serving again.
Tips to Make Korean Salmon Skewers with Rice Slaw
- Make sure to soak wooden skewers in water for at least 30 minutes before using them to prevent burning.
- Adjust the amount of gochujang based on your spice preference. You can use less for a milder taste.
- You can use other vegetables in the slaw, such as carrots or bell peppers, for added color and crunch.
Variation
For a twist, try using shrimp instead of salmon for a different seafood option. You can also add other fruits like mango or bell peppers to the skewers for more variety.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works just as well! Just make sure to cut it into chunks similar in size to the salmon.
2. What can I serve with this dish?
You can serve the skewers with a simple green salad, steamed vegetables, or even a cool cucumber salad to complement the meal.
3. Is this recipe gluten-free?
Yes, this recipe is gluten-free if you ensure that the gochujang used is also gluten-free. Always check the labels for any hidden gluten ingredients.
