| 1 lb. salmon, cut into 1/2 inch cubes | |
| 1/4 cup cherry tomatoes, halved | |
| 1 cup pineapple, cubed | |
| 2 cups cooked brown rice | |
| 1 lemon | |
| Kosher salt, freshly ground pepper, and paprika (To taste) | |
| 8 skewers |
| 1. | Coat salmon with topping of kosher salt, freshly ground pepper, paprika or any desired spice. |
| 2. | Slide piece of salmon onto skewer, then tomato, then fruit. Repeat 3 times on each skewer (or until skewer is full). |
| 3. | Heat 1/2 cup of canola oil in large skillet over medium-high heat for one minute. |
| 4. | Place skewers in pan and turn every 2 minutes a side. Squeeze lemon on skewers as they are cooking. |
| 5. | To serve, place 1/2 cup rice on plates and with 2 skewers on top. Squeeze a hint of lemon, if desired. |
SNP Ambassador Michael-Ann Rowe and Junior Chef Madison Ferber share a quick and delicious salmon skewers over brown rice recipe. Salmon skewers can be made easily on the grill or even in the oven. If using the stovetop, covering the skewers while they cook will steam them rather than sear them.
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