It may be the start of Autumn but the hot weather is hanging around for a little while yet and what personifies the flavours of Summer better than seafood on the BBQ.
Salmon is a delicious source of omega-3 fatty acids, a potent anti-inflammatory nutrient also found in oily fish such as tuna and mackerel. For those who find the flavour of these types of fish a little over-powering, snapper or ling are also great options that work well with this recipe.
Tamari is a wheat free soy sauce that is a great option for those avoiding soy (be sure to check the label that it is 100% wheat free as some brands include wheat based ingredients in their methods).
Using skewers to serve food is a great way to make food fun for kids, and involving them in the cooking process gets them using all their senses, enhancing their relationship with the food they are eating. The rainbow of colours we’ve used in this recipe ensures a great range of plant-based nutrients.
If you happen to have any leftovers, these skewers are great for lunchboxes as they are, or slide the fish and vegetables off the skewer and add to a green salad for a nourishing and filling lunch or easy dinner.
This marinade works really well with chicken, prawns, calamari, tofu, tempeh or just a skewer packed full of colourful vegetables. Pre-marinate your chicken, fish or seafood and freeze for a midweek head-start.
Prep: 1 hour soaking skewers and marinating fish, 20 mins food prep
Cooking time: 15 mins
Measuring cups and spoons
Small jar or bowl for mixing marinade
Shallow bowl for marinating fish
BBQ or griddle pan
500g salmon fillet
½ fresh pineapple, skin removed
1 red capsicum, seeds removed
1 red onion
3 yellow squash
1 cup mushrooms
¼ cup tamari (or reduced salt soy sauce)
1 inch fresh ginger, finely grated
5cm fresh lemongrass, finely chopped or minced
2 cloves garlic, finely chopped or minced
1 small red chili, optional
Juice of 1 lime
2 tsp honey (or other sweetener such as maple or brown rice syrup)
Brown rice, green salad
1. Soak bamboo skewers in water for at least an hour to avoid burning on the BBQ.
2. Chop the fish into bite sized pieces and place in a shallow bowl or plate.
3. Prepare the marinade and pour over the fish. Cover and refrigerate for at least an hour or overnight, stirring occasionally.
4. Chop the pineapple, capsicum, zucchini, onion, and mushrooms (if they’re large or cup mushrooms) into bite-sized pieces (approximately 2.5cm).
5. Thread the marinated fish and fruit and vegetables onto the pre-soaked skewers.
6. Heat a BBQ grill or skillet. Cook the skewers until the fish is just cooked through.
7. Serve with brown or cauli rice and a big green salad.
Tamari marinade: 8. Combine the tamari, ginger, lemongrass, garlic, chilli, lime juice and honey in a jar and shake well to combine.
For more recipes, head on over to The Simple Lunchbox