Hearty Salmon Skewers over Brown Rice

30 min · Serves 4

Based on a recipe from Seafood Nutrition Partnership, via USDA MyPlate Kitchen

What goes in

• 1 lbsalmon
• 3cherry tomatoes
• 1 cuppineapple, cubed
• 2 cupscooked brown rice
• 1lemon
• kosher salt (optional)
• freshly ground pepper (optional)
• paprika (optional)
• 8skewers

How to cook it

1. Prepare the brown rice according to the package directions and set it aside.
2. Rinse the salmon, pat it dry, and slice it into 24 half-inch cubes.
3. Season the salmon cubes thoroughly with salt, pepper, and paprika.
4. Cube the pineapple and halve the cherry tomatoes.
5. Thread the salmon, tomatoes, and pineapple onto the skewers, repeating the pattern until each skewer is full.
6. Heat half a cup of canola oil in a large skillet over medium-high heat for one minute.
7. Add the skewers to the pan and cook for two minutes per side, squeezing fresh lemon juice over them as they sear.
8. Serve two skewers over half a cup of rice per person, adding extra lemon juice if desired.

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