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The combination of peppers, fennel, salmon and potatoes with a smoky glaze makes a colorful and delicious BBQ platter.
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
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)
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