Here’s an easy, kid-friendly, Hawaiian-inspired idea for your salmon! We like to make the glaze first and let it rest while we load up our sticks. The key to goodness here is choosing ripe cherry tomatoes and sweet, juicy pineapple. If this is too much onion for your taste, just use two layers at a time, or substitute mushrooms or another favorite veggie of your choice. You can't go wrong!
We prefer to use Frank's favorite stainless steel skewers because they keep food in place while grilling, and prevent the spins once food has shrunk after cooking. Bonus: They’re reusable and easy to clean! You can use wood skewers too, just be sure to soak them in water for half an hour before grilling to keep them from burning. You can purchase a set of our metal Fishgirl skewers here!
1/4 cup mustard
1/4 cup honey
2 garlic cloves, diced
1 1/2 pounds salmon, cut into cubes
2 cups ripe cherry tomatoes
2 cups pineapple, cut into chunks
1/2 red onion, cut into large pieces
2 tablespoons olive oil
Sea salt and pepper to taste
3 tablespoons fresh parsley, chopped
Finely chopped pistachios or sesame seeds (optional, for extra crunchiness)
Mix mustard, honey, and garlic together in a small bowl. Preheat grill to medium high.
Thread salmon, tomatoes, pineapple, and onion onto skewers and brush with olive oil, salt, and pepper. Add parsley and sprinkle with pistachios or sesame seeds if using.
Grease grill grates with an old, clean rag or paper towel dipped in oil. Grill skewers for 4 minutes per side. Once nearly cooked through, coat with mustard glaze, cook another 1 minute on each side, then remove from grill.
Alternatively, if you’d like to cook these in the oven, first coat with mustard glaze, then bake at 425°F for 10-15 minutes.