Chipotle & Peach Salmon Skewers by Camine Pappas

𝐅𝐞𝐚𝐭𝐮𝐫𝐞𝐝 𝐅𝐥𝐚𝐯𝐨𝐫𝐬

Ripe Peach White Balsamic Vinegar

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Chipotle Olive Oil 375ml

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This recipe was created by Recipe Developer & Tasting Consultant, Camine Pappas, for Olivezia. Check out her cookbook, Bling Cuisine, for more ways to use Olivezia olive oils and vinegars to enhance your dinner experience.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 (𝐌𝐚𝐤𝐞𝐬 𝐄𝐢𝐠𝐡𝐭 𝐒𝐤𝐞𝐰𝐞𝐫𝐬, 𝐒𝐞𝐫𝐯𝐞𝐬 𝐅𝐨𝐮𝐫)

🔸2 ½ lbs Atlantic salmon or Scottish salmon

🔸8 spring onions

🔸4 large peaches

🔸1 ½ large red pepper

🔸6 T white peach balsamic vinegar

🔸4 T 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*

𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬

1. 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.

2. 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.

3. 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.

4. Preheat the oven to 375° F.

5. 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 oven season with the salt and pepper being generous with each.

6. 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 lid on until ready to serve.

7. 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 oven.

8. 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 the width of the skewer so that you prep the ingredients wide enough to stay on the skewer and not fall apart during roasting.

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Recipe by: Camine Pappas | https://www.ifeellikecooking.com