Habanero-Lime Glazed Salmon Kabobs
(published in Chile Pepper Magazine)
Yield: 10 kabobs * Zest Factor: Medium
These kabobs are light as far as calories go but heavy in flavor. Habanero spice kicks it up a notch and takes these simple kabobs into a whole other realm.
2 (8 ounce) fillets of salmon, cut into 1 inch cubes
6 large jalapenos, sliced into 1/2 inch slices
2 cups fresh pineapple, cut into 1 inch cubes
2 cups red onion, cut into 1 inch cubes
2 cups beefsteak tomato, cut into 1 inch cubes
6 tablespoons habanero hot sauce (chose one with a thicker consistency for a better glaze)
4 limes, juiced
steamed rice for serving
To assemble your kabobs, skewer your salmon, jalapeno, pineapple, onion and tomato. In a medium bowl, combine habanero hot sauce and lime juice, whisk to mix. Place your kabobs on a heated grill and glaze with habanero-lime mixture. Grill 2-3 minutes per side. Serve hot off the grill with steamed rice.
Tags: Chile Pepper Magazine, grilled salmon, habanero-lime glaze, kabobs, recipe, salmon kabobs, summer grilling
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