Directly from the kitchen of GialloZafferano, the most famous cooking portal in Italy, here is a finger food with a delicate and tantalizing taste apt to accompany any type of aperitif.
An excellent finger food or appetizer, salmon and pineapple skewers is a refreshing dish that will bring color to your table.
Have fun assembling your skewers, then marinade them in oil, lemon, herbs and pink peppercorns. Sear the skewers in a skillet and you’re done!
Ingredients for 8 skewers
- 200 g pineapple
- 250 g salmon fillet
- 40 mint leaves
- 3 sprigs of thyme
- 3 sprigs of Dill
- 3 g pink peppercorns
- 30 ml olive oil
- Salt to taste
- 30 ml Limmi lemon juice
To prepare salmon and pineapple skewers start by cleaning the pineapple.
Place the pineapple horizontally on a cutting board, and cut 3-4 cm off its bottom then the leafy top with a knife. Remove the woody core by pushing a corer into the centre of one end of the pineapple. Once you reach the middle of the fruit overall length, extract the core, and then repeat the process on the opposite end. Stand the pineapple up and, while gripping it tightly, cut the rind off the sides, then take the eyes off with the tip of a knife or a potato peeler. Cut the pineapple lengthwise into slices and then into square chunks. When you’re done, set the fruit aside. Now start cleaning the salmon fillets by taking the skin off with a knife, then run your fingertips along the flesh to check for any left over spines and if need be pull them out with kitchen pliers. Cut the salmon into cubes of about the same size as the pineapple chunks, then set the fish aside.
Prepare the marinade
Get the herbs, take the leaves off the thyme and dill, and give them a rough chop with a knife. Pour the oil and lemon juice in a bowl, add the chopped thyme and dill, pink peppercorns and salt to taste. Mix well and set the marinade aside.
Now prepare the skewers.
Pierce and slide a mint leaf onto the skewer, then a chunk of salmon, followed by another mint leaf and a chunk of pineapple. Repeat the operation with all the skewers, ending each skewer with a mint leaf on each side. Place your salmon and pineapple skewers in a baking dish and evenly pour the lemon, herbs and pink peppercorns marinade over them. Cover with plastic wrap and let them marinate in the fridge for 2 hours. After two hours, pre-heat a skillet on medium heat, and sear the salmon and pineapple skewers for about 1 minute on each side. Once all sides are golden-brown, turn off the heat and serve.