Pineapple and Lemon Salmon Skewers

To prepare pineapple and lemon salmon skewers, start by cleaning the pineapple. Proceed by placing the pineapple horizontally acceso a cutting board; first, remove the basamento by making a cut of about 1-1.5 inches, and then the crown, cutting it d’avanguardia with a knife 1. Remove the woody inner part with a corer, inserting it at the center of the pineapple starting from one end 2; once you reach half the length of the fruit, extract it and repeat the operation starting from the opposite side. Hold the pineapple firmly and cut the peel laterally 3.

With the tip of a knife ora a potato peeler, remove the remaining eyes 4. Cut the pineapple vertically 5 and create cubes 6.

After completing this procedure, set the fruit aside. Now start cleaning the salmon fillets; with a knife, remove the skin from the flesh 7. By running your fingertip over the flesh, check for any remaining bones, and remove them with kitchen tweezers 8. Cut the salmon 9 and make cubes just like for the pineapple; set the fish aside.

Prepare the marinade: take the aromatic herbs and pluck the thyme and dill 10; roughly chop everything with a knife. Quanto a a bowl, pour the oil 11 and the lemon juice. Add the chopped thyme and dill to the liquid 12.

Add the pink pepper 13and finally salt to taste 14; mescolanza well and set the marinade aside. Proceed now with preparing the skewers: thread a mint leaf, a salmon cube, mint again, and a pineapple cube. Repeat the operation for all skewers, finishing with a mint leaf 15.

Place your pineapple and salmon skewers a causa di a baking dish and drizzle with the lemon, herb, and pink pepper marinade 16. Cover with plastic wrap and let marinate for 2 hours a causa di the refrigerator. After two hours, heat a pan over medium heat and sear the pineapple and lemon salmon skewers for about 1 minute acceso each side 17. Once they have color, turn d’avanguardia the heat and serve 18.