EAU CLAIRE, Wis. (WEAU) -
Sarah Agena, with the Wisconsin Potato and Vegetable Growers Association, shares a recipe for Salmon Skewers with a Smoky Maple Glaze.
16 purple or blue petite/creamer potatoes
1 small bulb fennel
1 large Red pepper or 4-6 small peppers
1 lb fresh salmon boned & skinned
1 cup Tomato sauce
2 Tbsp maple syrup
1/2 tsp Smoked paprika
In a saucepan, cover potatoes with water and boil for 12-15 minutes until easily pierced with a small sharp knife. Drain and allow to cool to easily handle.
Slice white part of the fennel bulb into 16 1-inch pieces.
Cut peppers into 16 1-inch pieces.
Slice salmon into 16 1-inch square pieces.
Thread alternately onto metal or soaked bamboo skewers, 4 pieces for each ingredient.
In a mixing bowl, whisk together tomato sauce, maple syrup and smoked paprika.
Place skewers on a well seasoned (brush with oil) stove top or BBQ grill on medium high.
Turn after 3-4 minutes and brush with sauce. Continue grilling for a total of 8-10 minutes, brushing with sauce, until salmon is desired doneness.
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