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Korean Salmon Skewers with Rice Slaw

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


  • 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.
  • Soaking wooden skewers in warm water for 30 minutes before using will decrease their chance of charring during grilling and breaking afterward.
  • Gochujang is a sweet-hot-salty sauce with concentrated flavor, so a little bit goes a long way.
  • Nutrition Facts
    1 serving: 533 calories, 15g fat (3g saturated fat), 57mg cholesterol, 310mg sodium, 74g carbohydrate (42g sugars, 6g fiber), 26g protein.

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