Coconut-Curry Salmon Kebabs

By Bostoncook

EW Diabetes Cookbook

Ingredients

• 1 cup light coconut milk
• 1/2 red bell pepper, coarsely chopped
• 2 scallions, coarsely chopped
• 2 tablespoons parsley, or cilantro
• 1 jalapeno, seeded and coarsely chopped
• 1 clove garlic, coarsely chopped
• 2 tablespoons lime juice
• 2 teaspoons curry powder
• 1/2 teaspoon salt
• pepper, to taste
• 6 sugarcane swizzle sticks
• 1 1/2 pounds salmon fillet
• 1 lime, in wedges for garnish

Preparation

Step 1

1. Puree coconut milk-s&p in food processor. Measure out and reserve 1/2 cup to use as a sauce.

2. Cut each swizzle stick in half crosswise, angling the edges to make sharp points.

3. Skin salmon and cut into 12 strips. Place on skewers and place in a shallow baking dish. Pour marinade on top and turn to coat. Marinate 2-4 hours.

4. Heat grill and grill until cooked through, 2-3 minutes per side. Serve with sauce and lime wedges.

Notes: These were good but not spectacular. Worth repeating, though. Used regular skewers instead of the sugarcane, otherwise stuck to the recipe.