Creole Salmon and Pineapple Skewers

Servings: 2

Prep time: 40 minutes | Cook time: 10-12 minutes

VIDEO: Watch how to make this recipe.

INGREDIENTS

4  10-inch wooden skewers
2 pounds skinless salmon fillets, thick portions
1 cup Tony Chachere’s Creole Style Seafood Marinade
1  cup fresh pineapple, cut into 2-inch chunks
2 red bell peppers, cut into 2-inch squares
1 fresh lemon
1/2 teaspoon Tony Chachere’s Bold Creole Seasoning
Non-stick spray

PREPARATION

1. Soak skewers in water for 30 minutes.
2. Cut thick portions of salmon fillets into 2-inch squares. Place salmon in a glass baking dish, pour Tony Chachere’s Creole Style Seafood Marinade over salmon, cover with plastic and refrigerate for 30 minutes.
3. Using two skewers side-by-side, an inch apart, thread: salmon, red bell pepper, pineapple, red bell pepper then repeat. Continue alternating ingredients to fill skewers. Preheat oven to broil for 2 minutes. Spray baking sheet with non-stick spray and place skewers, evenly apart. Squeeze lemon juice over salmon skewers then season with Tony Chachere’s Bold Creole Seasoning.
4. Place baking sheet 12-inches under broiler. Broil skewers for 10-12 minutes until done.

TIPS & NOTES

1. Soak the skewers in water, before you begin to prepare the recipe, this will prevent them from burning.
2. Using two skewers to thread each serving, prevents flipping and allows you to turn the skewers easily.
3. Try adding other vegetables to the skewers such as onions, zucchini and mushrooms.
4. This recipe also is great grilled or baked at 400°F for 10 – 12 minutes until done.
5. Serve these salmon skewers over a bed of Tony Chachere’s Butter & Herb Rice with vegetables for a complete dinner.

This recipe was sponsored by Tony Chachere’s. For products and recipe ideas, visit their website.

This recipe was created by Chef Nikki Shaw.

MORE RECIPES FROM CHEF NIKKI SHAW

Cajun Crab Cake Sliders
Dirty Birdy Creole Casserole
Pan-Fried Fish Fingers and Tangy Tartar Sauce
Cajun Deviled Eggs with Crispy Bacon