Active Time
40 MIN
Total Time
2 HR 30 MIN
Yield
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.

Chef's Notes

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

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