Grilled Maple Balsamic Salmon Brochettes with Oranges
For The Marinade: - 1 small onion, quartered
- 2 cloves garlic, peeled
- 2 T dijon mustard
- 1 C maple syrup
- 1 C balsamic vinegar
- 2 C x-virgin olive oil
- sea salt (to taste)
- fresh cracked black peppercorns (to taste)
For The Brochettes: - 32 oz. salmon, cut into 2 oz chunks
- 4 small oranges, peeled and cut into 24 wedges
- 24 green onions (white ends only)
- fresh tarragon (to taste)
- 8 10-inch metal skewers
- In food processor, combine onion, garlic, dijon, syrup, vinegar, s&p.; Puree until smooth.
- To prevent separation, "slowly" add oil. Adjust s&p; to taste.
- Starting and ending with salmon chunks (4), alternately spear fish (3), orange (3), and green onion (3) pieces.
- In non-reactive shallow pan, pour marinade over skewers, cover and refrigerate 4 hours or overnight.
- Pre-heat BBQ.
To prevent sticking, ensure grill is VERY HOT! Grill until medium rare. Serve with a fresh spinach salad or mushroom risotto. Makes 8 brochettes. |