Brochettes of Smoked Salmon with Sweet Onions, Pineapple, and Curry Glaze

Brochettes of Smoked Salmon with Sweet Onions, Pineapple, and Curry Glaze

from Max Hansen and Suzanne Goldensen's Smoked Salmon

Ingredients:

Curry Glaze:
1 tablespoon unsalted butter
1 tablespoon curry powder
1 can (5 1/2 ounces) pineapple chunks in juice
1 teaspoon red curry paste
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1 tablespoon olive oil

1 1/2 pound piece smoked salmon, cut into thirty 1-inch chunks
3 sweet onions (Vidalia, Maui, or Walla Walla), cut into thirty 1-inch cubes
2 tablespoons olive oil
2 tablespoons unsalted butter
1 Golden pineapple, peeled, cored, and cut into thirty 1-inch cubes
Fresh cilantro sprigs

Serves 6

This and many other wonderful
recipes may be found in
Smoked Salmon
from Chronicle Books

When I first made this recipe, I used my mother's antique Turkish skewers, but bamboo or commercial metal skewers will do. If using bamboo skewers, soak them in water for at least 30 minutes before using. The perfect partner for this dish is fragrant steamed rice (either basmati or jasmine). Golden is a sweeter hybrid of the common pineapple and is found in most supermarkets. Use an ordinary pineapple if Goldens are not available.

To make the curry glaze: In a small sauté pan, melt the butter over medium heat. When it starts to foam, add the curry powder, reduce the heat to low, and stir constantly for 30 seconds. Transfer the curry mixture to a food processor or blender and add the canned pineapple and juice, curry paste, Worcestershire sauce, sugar, and olive oil. Process until smooth. Let stand for at least 15 minutes to blend the flavors. Marinate the salmon chunks in 4 tablespoons of the glaze while you prepare the remaining ingredients.

To prepare the onions and pineapple: In a bowl, toss the onion chunks with the olive oil. In a large sauté pan, sauté the onion chunks over medium heat until slightly softened, 5 to 7 minutes. Remove from the heat and let cool.

In a large sauté pan, melt the butter over medium heat. When it starts to foam, add the fresh pineapple chunks and cook for 1 minute on each side. Remove from the heat and let cool.

To grill the brochettes: Prepare a medium-hot fire in a grill or preheat a gas grill. Oil the grill rack. Drain the salmon, reserving the glaze, then alternately thread the salmon, onion, and pineapple pieces on the skewers, using 5 pieces of each per skewer. Brush the skewers with the reserved glaze. Grill, turning once, until nicely seared, about 2 minutes on each side. (The smoked salmon should not be cooked all the way through.)

To plate: Divide the brochettes among 6 plates on a bed of rice (see recipe introduction) and garnish with cilantro sprigs.