Active Time
40 MIN
Total Time
2 HR 30 MIN
Serves : 12

How to Make It

Step 1    

In a medium saucepan, combine the tomatoes with the vinegar, honey, ginger, cumin, cayenne, 1 tablespoon of the olive oil and half the garlic and bring to a boil. Simmer over moderate heat, stirring occasionally, until the jam is thick, about 45 minutes. Transfer the jam to a bowl and refrigerate until cool, about 1 hour. Stir the chopped basil into the jam and season with salt and pepper.

Step 2    

Meanwhile, in a shallow bowl, combine the remaining 2 tablespoons of olive oil with the remaining garlic and season with salt and pepper. Add the salmon, toss well to coat and refrigerate for 1 hour.

Step 3    

Light a grill. Thread the salmon slices onto twenty-four 8-inch bamboo skewers. Grill the salmon over moderate heat, turning once, until cooked through, 4 to 5 minutes. Serve the salmon skewers with the tomato jam.

Make Ahead

The tomato jam can be refrigerated for up to 3 days.


One Serving 287 Calories, 17 gm Total Fat, 3.2 gm Saturated Fat, 8 gm Carbohydrates, 1 gm Fiber.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Natalee Harrison Mason

Review Body: This recipe has been one of my favorites for years! I have made it so many times and love to share this with everyone! I do grill the skewers on cedar planks and the outcome is amazing.. so many flavors, sweet, salty, pepper, garlic, tart! You should try this! It has never once disappointed!

Review Rating: 5

Date Published: 2017-01-18