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Sweet Salmon and Pineapple Kabobs

So let’s be real, this summer has been a wash. With social distancing, there are no big backyard barbecues and everyone is staying mostly indoors. But that does not mean COVID-19 can ruin our summer menus!

This sweet, savory, summer recipe features asian style salmon with grilled pineapples! The flavor combination is perfect and it is a very simple and easy recipe.

Throw these bad boys on the grill or use a grill pan if you do not have access to a grill.

We’ve previously talked about the health benefits of salmon and if you’re looking for even more salmon recipes, check out our blackened lime salmon with avocado salsa recipe!

Sweet Salmon and Pineapple Kabobs
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Sweet Salmon and Pineapple Kabobs

Recipe by Dr. Aubrey J. Grant

Ingredients

  • 1 fresh pineapple cut into chunks

  • 1 red onion cut into chunks

  • 1 zucchini sliced into thick rounds

  • Cilantro to taste

  • 2 tablespoons reduced sodium soy sauce

  • 2 tablespoons oyster sauce

  • 2 tablespoons freshly grated ginger

  • 1 tablespoon seasoned rice vinegar

  • 1 teaspoon sesame oil

  • 1 tablespoon brown sugar, packed

  • 3 cloves garlic, minced

  • 1 teaspoon Sriracha, optional

  • Freshly ground black pepper, to taste

Directions

  • In a small bowl, whisk together soy sauce, oyster sauce, ginger, rice vinegar, brown sugar, garlic, sesame oil, Sriracha and pepper, to taste.
  • Thread salmon, pineapple, red onion and zucchini onto skewers.
  • Brush soy sauce mixture onto the skewers and let sit for 10-15 minutes.
  • Preheat grill to medium high heat. Add kabobs to grill, turning occasionally, until salmon is opaque throughout and vegetables are tender, about 5-7 minutes. You can also cook on grill pan if no access to grill.
  • Serve kabobs immediately with reserved marinade, garnished with cilantro, if desired.

in Seafood Leave a Comment

Pan Seared Scallops with Brocollini

I LOVE SEAFOOD !

Being from Maryland, I absolutely love everything seafood! Blue crabs are life and they are best in Maryland. Some of my favorite memories involve Sunday afternoons, watching football, and a barrel of crabs! But now that I’ve been away from Maryland for so long, I have to satisfy my seafood craving with other tasty underwater treats. This is where these delicious pan seared scallops come into play. 

Health Benefits of Pan Seared Lemon Garlic Scallops

Scallops are often consider a guilty unhealthy treat since they often appear in decadent restaurant meals that are overloaded with calories. However, Scallops are more than 80 percent protein. One 3-ounce serving provides 20 grams of protein and just 95 calories. They’re also a good source of both magnesium and potassium! Finally, like most seafood choice, Scallops are full of Omega 3 Fatty acids which are great for improving cardiovascular health and brain function! Be sure to check out this link to further learn about this powerful super food Scallops Super Food

How to Eat Them?

Pan Seared scallops are the best way to eat them and hold off on the rich overly thick cream sauces that are often paired on top. Pan searing is quick and easy and creates a nice thick crust on top of the scallop that provides great texture to this mollusk! Additionally, cooking in EVOO with a small amount of ghee clarified butter provide the good fats that your body needs to feel satiated.  

Check out this recipe below for a quick, healthy, and delicious seafood treat that will be sure to satisfy your seafood cravings! Additionally, I paired this recipe with a nice crisp glass of chardonnay which really helped complete the flavor palate that I was searching for! 

Like this recipe? Tell us below! We would love to hear from you 🙂 

Peace and Love, 

Aubrey J. Grant MD

Pan Seared Garlic Scallops
Serves 4
Pan Seared Garlic Scallops
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 lb large scallops
  2. 1/4 c clarified butter ghee
  3. 5 cloves garlic grated
  4. 1 large lemon zested
  5. 1/4 c Italian parsley roughly chopped
  6. 1/4 tsp peppercorn medley freshly ground
  7. 1/4 tsp red pepper flakes
  8. A pinch of sweet paprika
  9. 1 tsp extra virgin olive oil
Instructions
  1. Clean scallops and pat dry.
  2. Heat a large cast iron skillet to medium with olive oil
  3. in a medium bowl toss the scallops with EVOO just enough to coat it all over.
  4. Sprinkle them with cracked pepper, red pepper flakes and sweet paprika.
  5. Add a little drizzle of butter ghee to the hot skillet, just enough to coat the bottom. Add the scallops making sure not to overcrowd the pan, and sear for about 2 minutes on each side until nicely golden.
  6. Add the butter ghee to the skillet with the scallops and then add the garlic.
  7. Remove from heat and using a spatula push the garlic around to infuse the sauce for about 30 seconds. The heat from the skillet will be enough for the garlic to work its magic into the butter.
  8. Squeeze half of the lemon all over the scallops and move the skillet around a little so it combines with the butter.
  9. Sprinkle with the minced parsley, lemon zest and a drizzle of extra virgin olive oil.
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