Salmon and Veggie Skewers with a Blueberry-Blackberry Balsamic Glaze

Name: Salmon and Veggie Skewers with a Blueberry-Blackberry Balsamic Glaze
Yield: 5
Ingredients: 5 medium size filets of wild caught salmon, cut into 1 inch cubes; 2 cups of cherry tomatoes; 2 medium size zucchini, cut into ¼ in rounds; 1 tablespoon olive oil; pinch of sea salt; ½ cup balsamic vinegar; ¼ cup honey; ¼ cup California Giant blueberries; ¼ cup California Giant blackberries

Serves5

Fire up the grill! These salmon and veggie skewers aren’t your average summer meal – they’ve got the perfect balance of sweet and savory, thanks to California Giant Berry Farms.

INGREDIENTS

For the Skewers:

5 medium size filets of wild caught salmon, cut into 1 inch cubes
2 cups of cherry tomatoes
2 medium size zucchini, cut into ¼ in rounds
1 tablespoon olive oil
pinch of sea salt

For the Blueberry-Blackberry Balsamic Glaze:

½ cup balsamic vinegar
¼ cup honey
¼ cup California Giant blueberries
¼ cup California Giant blackberries

DIRECTIONS

- - Soak your wooden skewers 30 minutes before grilling - this will prevent them from burning.
- - Spear one cube of salmon, one cherry tomato, one piece of zucchini into a skewer and repeat until the skewer is full. Do this until you run out of salmon/veggies. Brush the skewers with olive oil and add a pinch of sea salt. Now place the skewers on a hot grill pan and grill until the fish is cooked through, turning occasionally, about 7-10 minutes.
- - To make the glaze, add all the glaze ingredients into a small saucepan and bring to a boil. Turn down the heat to a simmer and smash the berries until they mix into the sauce. Once the glaze has reduced down to about ½ the size and is now thick and saucy, remove it from the heat and let it cool down - about 20 minutes. Pour into a bowl and serve with the skewers.

Salmon and Veggie Skewers with a Blueberry-Blackberry Balsamic Glaze

INGREDIENTS

For the Skewers:

For the Blueberry-Blackberry Balsamic Glaze:

DIRECTIONS

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Follow your berries to the farm.