I made this for dinner last night and this was AMAZING!! I made some changes to suit my taste: I used organic portabello mushrooms, purple onions (as the recipe calls for) and pineapple chunks for skewers, in addition to the salmon.
I seasoned my salmon lightly with sea salt and a little garlic old bay seasoning for seafood (not the traditional old bay seasoning). I also lightly seasoned my mushrooms with garlic powder and sea salt.
The sauce was ok, but for my taste it was not sweet enough, so I added a little honey and a little brown sugar, and WALLAH, the most amazing sauce presented itself! J
I also bypassed the marinating piece, since it took a while to chop all the vegetables, make the sauce, etc.
Instead, I spooned the sauce on each kabob, and placed the kabobs under the boiler, turning once, when the first side was lightly browned.
I almost forgot, I also simmered the pineapples chunks in the sauce and used these pineapples for the kabobs; it only took a minute or two for the pineapples to cool down to handle.
I served with organic Basmati rice and broccoli. It was so amazingly good, I can't wait for dinner tonight! :)
P.S. I made about a little over two pounds of salmon; doubled the ingredients and used three portobello mushrooms, and used two cans of pineapple chunks for the juice and chunks! This made about 15 kabobs in total.
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I made this for dinner last night and this was AMAZING!! I made some changes to suit my taste:...