Grilled Ginger Salmon Skewers with Pineapple Pico de Gallo

I originally was going to make salmon skewers spaced with pineapple slices, but at the last minute I decided to make a sort of pico de gallo topping instead.  A yummy sweet and tangy accompaniment to the fresh salmon skewers.

I used my Grilled Ginger Salmon Brochettes recipe for the fish.

Grilled Ginger Salmon Skewers with Pineapple Pico de Gallo


Pineapple Pico de Gallo Ingredients:

• 1 cup fresh sweet pineapple, diced
• 1/2 cup sweet red and orange peppers, diced
• 1/4 cup shallots, diced
• 1 tablespoon jalapeño, minced (optional)
• 1/4 cup chopped cilantro
• 1/4 teaspoon ground cumin
• juice of 1/2 lime (more as needed, depending on how sweet the pineapple is)
• 1 teaspoon extra virgin olive oil
• salt and pepper to taste

Directions:

• In a bowl combine all the ingredients.  Let sit for at least 30 minutes in the fridge.

 Grilled Ginger Salmon Skewers Ingredients:

• 1 pound fresh wild salmon fillet, skinned, boned and cubed
• 2 tablespoons of rice wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon fresh ginger, minced
• salt and pepper to taste

Directions:

• Soak some wooden skewers in water for a few minutes.  This will help prevent them from burning on the grill.
• Place cubed salmon fillets in a mixing bowl.  Add rest of the ingredients and toss.  Let sit for 5 minutes.
• Skewer the salmon onto the soaked skewers. Place onto a hot grill and cook on high for a few minutes on each side until done.  Plate the skewers, top with some pineapple pico de gallo and serve immediately.

I like to serve the skewers on a bed of brown rice and beans.  Tonight I paired it all with a massaged kale salad.  Yum!