Ingredients
- 16 purple or blue petite/creamer potatoes
- 1 small bulb fennel
- 1 large red pepper or 4-6 small peppers
- 1 lb fresh salmon boned & skinned
- 1 cup tomato sauce
- 2 Tbsp maple syrup
- 1/2 tsp smoked paprika
Instructions
- In a saucepan, cover potatoes with water and boil for 12-15 minutes until easily pierced with a small sharp knife. Drain and allow to cool to easily handle.
- Slice white part of the fennel bulb into 16 1-inch pieces.
- Cut peppers into 16 1-inch pieces.
- Slice salmon into 16 1-inch square pieces.
- Thread alternately onto metal or soaked bamboo skewers, 4 pieces for each ingredient.
- In a mixing bowl, whisk together tomato sauce, maple syrup and smoked paprika.
- Place skewers on a well seasoned (brush with oil) stove top or BBQ grill on medium high.
- Turn after 3-4 minutes and brush with sauce. Continue grilling for a total of 8-10 minutes, brushing with sauce, until salmon is desired doneness.
Nutrition
Calories |293kcalCarbohydrates |68gProtein |8gFat |2gSaturated Fat |1gPolyunsaturated Fat |1gMonounsaturated Fat |1gSodium |1416mgPotassium |2239mgFiber |15gSugar |41gVitamin A |7002IUVitamin C |255mgCalcium |204mgIron |5mg
