The combination of peppers, fennel, salmon and potatoes with a smoky glaze makes a colorful and delicious BBQ platter.
Ingredients
16 purple/ blue petite/creamer potatoes
1 small bulb fennel
1 large red pepper, or 4-6 small peppers
1 lb. piece fresh salmon, boned & skinned
1 cup tomato sauce
2 Tablespoons Maple syrup
1/2 teaspoon smoked paprika
Preparation
Prep Time: 15min | Cook Time: 15min
In a saucepan, cover potatoes with water and boil for 12-15 minutes until easily pierced with a small sharp knife. Drain and allow to cool to easily handle.
Slice white part of the fennel bulb into 16 – 1inch pieces.
Cut peppers into 16 – 1inch pieces.
Slice salmon into 16 – 1inch square pieces.
Thread alternately onto metal or soaked bamboo skewers, 4 pieces for each ingredient.
In a mixing bowl whisk together tomato sauce, maple syrup and smoked paprika.
Place skewers on a well seasoned (brush with oil) stove top or BBQ grill on medium high.
Turn after 3-4 minutes & brush with sauce. Continue grilling for a total of 8-10 minutes, brushing with sauce, until salmon is desired doneness.
(alternately can be cooked in a 400 F oven for 10-12 minutes)
Nutrition
Calories385.7
Fat14.5g
Sodium427.9mg
Cholesterol71.4
Carbohydrates35.1g
Fiber4.8g
Protein28.8g
Potassium1345mg
Sugar13.1g
Reviews
Be the first to review this recipe by clicking the button below
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
