Pacific Kabobs
Created by Garry Steel, food expert, as seen on SHAW Cable’s Studio 4 with Fanny Kiefer and featuring the finest ingredients from Capers Community Markets.
1/2 cup organic balsamic vinegar
2 tablespoons Capers Organics olive oil
1 tablespoon organic red onion, minced
1 tablespoon organic, fair trade brown sugar
2 teaspoons chopped fresh organic cilantro
1/2 teaspoon ground Capers Organics black pepper
1/8 teaspoon ground Capers Naturals cloves
2 pounds Ocean Wise wild salmon, Spring or Sockeye (cut in 1/2 inch chunks)
2 organic B.C yellow peppers, seeded and cut into 1 inch chunks
4 firm ripe red plums, pitted and cut into quarters
1/4 cup red currant jelly
1/2 to1 teaspoon Capers Naturals sea salt
1 tablespoon finely chopped fresh organic B.C rosemary
In small bowl, whisk together balsamic vinegar, oil, onion, sugar, cilantro, pepper and cloves.
Place salmon in food-safe plastic bag. Pour marinade over salmon and turn to coat. Seal bag and marinate in refrigerator 30 minutes to 2 hours, turning occasionally.
Remove salmon from marinade and discard marinade. Alternately thread salmon, peppers and fruit onto 8 metal or bamboo skewers.
Place skewers on grid over medium heat and cook 10 to 15 minutes for medium rare to medium turning occasionally.
Place jelly in small sauce pan on grill and stir until melted. Brush kabobs with jelly during last 3 to 4 minutes of cooking.
Season kabobs with salt, as desired.
Sprinkle with chopped rosemary.
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