Caramelized Salmon Skewers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1/4 cup(s) purchased caramel-flavor ice cream topping |
1 tablespoon(s) soy sauce |
1 tablespoon(s) dijon-style mustard |
1 tablespoon(s) lime juice |
1 1/4 pound(s) salmon fillet skinned |
optional: lime wedges |
optional: freshly ground black pepper |
Directions:
1. At least 30 minutes before grilling, soak twelve 6-to 8-inch wooden skewers in water. Drain; set aside. For sauce, in small bowl stir together caramel topping, soy sauce, mustard, and lime juice; set aside.
2. Rinse salmon; pat dry with paper towels. Cut salmon 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.
3. 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 to 5 minutes more or until fish flakes easily with a fork. (For gas grill, preheat grill. Reduce heat to medium. Arrange skewers on greased grill rack. Cover; grill as above.) Serve with lime wedges and sprinkle with pepper.
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