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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 Potatoes USA Disclaimer
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