Korean Salmon Skewers with Rice Slaw

Name: Korean Salmon Skewers with Rice Slaw
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asia, Korean
Ingredients: 1 can (20 ounces) unsweetened pineapple chunks; 3 tablespoons honey; 2 tablespoons gochujang (Korean red pepper paste), divided; 2 cups broccoli coleslaw mix; 2 cups hot cooked brown rice; 1/4 cup dried cranberries; 1/4 cup slivered almonds, toasted; 1 pound salmon fillet, skin removed, cut into 1-inch cubes

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Janice Elder, Charlotte, North Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This easy dinner is light and lovely, with so many delicious flavors and textures all in one stunning dish. It's so impressive that I often serve it to guests. —Janice Elder, Charlotte, North Carolina

Soaking wooden skewers in warm water for 30 minutes before using will decrease their chance of charring during grilling and breaking afterward.

Gochujang is a sweet-hot-salty sauce with concentrated flavor, so a little bit goes a long way.

TEST KITCHEN APPROVED

Korean Salmon Skewers with Rice Slaw

1 Reviews Add your review

Yield:4 servings

Prep:20 min

Cook:10 min

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Ingredients

1 can (20 ounces) unsweetened pineapple chunks
3 tablespoons honey
2 tablespoons gochujang (Korean red pepper paste), divided
2 cups broccoli coleslaw mix
2 cups hot cooked brown rice
1/4 cup dried cranberries
1/4 cup slivered almonds, toasted
1 pound salmon fillet, skin removed, cut into 1-inch cubes

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Directions

1
Preheat broiler. Drain pineapple, reserving juice. For glaze, whisk together honey, 1 tablespoon gochujang and 1/2 cup of the pineapple juice. For slaw, mix the remaining pineapple juice and gochujang until smooth; toss with coleslaw mix, rice, cranberries and almonds. Let stand, covered, until serving.

2
On 8 metal or soaked wooden skewers, alternately thread salmon and pineapple chunks. Place on a foil-lined 15x10x1-in. pan.
3
Broil kabobs 4-5 in. from heat until fish just begins to flake easily with a fork, 5-6 minutes; brush frequently with glaze during the last 2 minutes. Brush kabobs with remaining glaze; serve with slaw.