Hearty Salmon Skewers with Brown Rice

This dish is packed with heart-healthy omega-3 fatty acids from the salmon and fiber from the whole-grain brown rice.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (5 servings), not per serving.

• 1 pound salmon fillet, skinless and boneless · 1006 kcal in the whole recipe
• Kosher salt, freshly ground black pepper, and paprika to taste
• 3 cherry tomatoes (about 2 ounces) · 10 kcal in the whole recipe
• 1 cup cubed pineapple · 83 kcal in the whole recipe
• 2 cups cooked brown rice · 484 kcal in the whole recipe
• 1 raw lemon · 15 kcal in the whole recipe
• 1 tablespoon canola oil · 127 kcal in the whole recipe

Method

1. Cut the salmon into 24 bite-sized cubes and season all sides with salt, pepper, and paprika. Halve the cherry tomatoes and prepare the pineapple cubes.

   

2. Thread the ingredients onto skewers, alternating between salmon, tomato halves, and pineapple cubes.

   

3. Heat the canola oil in a large skillet over medium-high heat.

   

4. Place the skewers in the skillet and cook for 6 to 8 minutes, turning every 2 minutes to brown evenly on all sides. Squeeze half of the lemon juice over the skewers while they cook.

   

5. Warm the cooked brown rice and divide it among plates. Top with the warm salmon skewers and serve with the remaining lemon wedges.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.