Caramelized Salmon Skewers

By á-47

Ingredients

• 1/4 cup purchased caramel ice cream topping
• 1 Tbsp. soy sauce
• 1 Tbsp. dijon style mustard
• 1 Tbsp. lime juice
• 1 (1 1/4 to 1 1/2 lb) salmon fillet, skinned
• Lime wedges

Preparation

Step 1

At least 30 minutes before grilling, soak 12 (6-9") skewers in water. Drain; set aside.

For sauce, in small bowl stir together caramel topping, soy sauce, mustard, and lime juice; set aside.

Rinse salmon, pat dry with paper towels. Cut samon in half lengthwise, then cut each piece crosswise into 6 pieces (12 pieces total). Sprinkle with salt and pepper. Thread one salmon piece onto each wooden skewer.

For charcoal grill, arrange skewers on the greased rack of uncovered grill directly over medium coals. Brush generously with sauce. Grill 3 minutes. Turn; brush with remaining sauce. Grill 3-5 minutes mor or until fish flakes easily with a fork.

Serve with lime wedges.