KOREAN SALMON SKEWERS WITH RICE SLAW

Korean Salmon Skewers with Rice Slaw image

This easy dinner is light and lovely, with so many delicious flavors and textures all in one stunning dish. It's so impressive that I often serve it to guests. -Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

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Ingredients

1 can (20 ounces) unsweetened pineapple chunks
3 tablespoons honey
2 tablespoons gochujang (Korean red pepper paste), divided
2 cups broccoli coleslaw mix
2 cups hot cooked brown rice
1/4 cup dried cranberries
1/4 cup slivered almonds, toasted
1 pound salmon fillet, skin removed, cut into 1-inch cubes

Steps:

Preheat broiler. Drain pineapple, reserving juice. For glaze, whisk together honey, 1 tablespoon gochujang and 1/2 cup of the pineapple juice. For slaw, mix the remaining pineapple juice and gochujang until smooth; toss with coleslaw mix, rice, cranberries and almonds. Let stand, covered, until serving., On 8 metal or soaked wooden skewers, alternately thread salmon and pineapple chunks. Place on a foil-lined 15x10x1-in. pan., Broil kabobs 4-5 in. from heat until fish just begins to flake easily with a fork, 5-6 minutes; brush frequently with glaze during the last 2 minutes. Brush kabobs with remaining glaze; serve with slaw.

Nutrition Facts : Calories 533 calories, Fat 15g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 310mg sodium, Carbohydrate 74g carbohydrate (42g sugars, Fiber 6g fiber), Protein 26g protein.