Chipotle & Peach Salmon Skewers with Spring Onions, Over Red Quinoa
Camine Pappas | Makes 8 skewers – Serves 4 | May 2022
2 ½ lbs Atlantic salmon or Scottish salmon
8 spring onions
4 large peaches
1 ½ large red pepper
6 T Olivezia White Peach Balsamic Vinegar
4 T Olivezia Chipotle olive oil + 2 tsps
4 T honey
1/2 C soy sauce
¼ C sweet chili sauce
2 T peach preserves
1/3 C chopped cilantro
3 t salt + 1 t black pepper
3 C cooked red quinoa
8 long wood skewers*
Prep the salmon by gently removing the skin with a sharp knife. Cut into 1 ½ inch cubes and put in a bowl.
Then rub them with 2 tsp of oil and set bowl aside.
Prep the rest of the ingredients. Prep the onion by
cutting off the white part and cutting stalks into 2-inch lengths. Cut some of the green parts into thin slices for garnish. Cut the red pepper into 2 ½ inch by 1-inch pieces. Peel the peaches and cut into large pieces keeping them thick enough to stay on stick as you assemble the skewers. Keep each in a separate bowl to make assembling quick and orderly. You will need about 24 pieces of each item.
Mix the glaze by combining the vinegar, oil, honey, soy sauce, sweet chili sauce, and peach preserves. Whisk to combine. Set aside. Reserve about 1/3 of the mix to serve in small little bowls alongside the cooked skewers.
Preheat the oven to 375° F.
To assemble skewers, alternate red pepper, peach onion, salmon with about 3 of each on a skewer (or more if you want longer skewers with more ingredients). Lay on a baking sheet covered with parchment paper. Using a spoon, ladle the sauce over the ingredients on the skewer using a brush at the end to brush on the liquid so it covers the skewers. Place them about 3 inches apart before roasting. Before putting in the oven, season with the salt and pepper being generous with each.
Add 2 C water and 1 C red quinoa to a saucepan. Bring to boil, reduce to lowest heat, cover, and let cook for about 15 minutes. Watch to make sure it doesn’t dry out. Keep the lid on until ready to serve.
While quinoa is cooking, roast salmon skewers for about 15 – 18 minutes. The vegetables will be a bit al dente. If you like your vegetables soft, then par cook them before assembling on skewers by boiling for about 5 minutes. Remove from the oven.
Serve over red quinoa and garnish with sliced spring onion slices and lots of cilantro alongside a small finger dish with the remaining glaze for dipping.
*NOTE: Soak in water for about ½ hour before using or use metal skewers. Take note of the width of the skewer so that you prep the ingredients wide enough to stay on the skewer and not fall apart during roasting.
©Recipe and Photo Copyright Camine Pappas, 2013-2022. All rights reserved.