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 6 boneless, skinless salmon fillets (5 oz. each), cut into 1-inch cubes
24* bamboo skewers, soaked in water
1/3 cup fresh squeezed lime juice
¼ cup light olive oil
¼ cup Burleson’s Pure Honey
2 tablespoons soy sauce
2 tablespoons Thai sweet red chili sauce
2 teaspoons grated fresh ginger
2 cloves garlic, minced
½ teaspoon ground white pepper
Thread about 5 to 6 salmon cubes on each bamboo skewer; place in 1 gallon-size resealable plastic bag; set aside. In a 1-cup glass measure, whisk together remaining ingredients; pour over salmon. Seal bag; refrigerate for at least 1 hour and up to 8 hours to marinate. Preheat grill to 400º F. Remove salmon from marinade; discard used marinade. Place on hot grill. Cook for about 4 to 5 minutes per side. Makes 6 servings. This recipe can easily be doubled.
*Use two bamboo skewers for threading. It will help keep the salmon from falling off the skewer.
Nutrition Facts Per Serving: Calories - 427, Protein - 29 g, Carbohydrates - 14 g, Dietary Fiber .3 g, Total Fat - 28 g, Saturated Fat - 6 g, Total Sugar – 11 g, Vitamin C - 10 mg, Cholesterol - 78 mg. Sodium – 447 mg, Potassium 568 mg, Calcium – 19 mg, Iron - .78 mg
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