Peppers, fennel, salmon and potatoes with a smoky maple glaze are the perfect combination for any barbecue — and it will impress your guests and family because of its flavor and colors.
This recipe can be used for an intimate dinner party, a family meal or a good ol’ backyard cookout.
It’s quick and easy.
16 purple/ blue petite/creamer potatoes
1 small bulb fennel
1 large red pepper, or 4-6 small peppers
1 lb. piece fresh salmon, boned & skinned
1 cup tomato sauce
2 Tablespoons Maple syrup
1/2 teaspoon smoked paprika
In a saucepan, cover potatoes with water and boil for 12-15 minutes until easily pierced with a small sharp knife. Drain and allow to cool to easily handle.
Slice white part of the fennel bulb into 16 – 1inch pieces.
Cut peppers into 16 – 1inch pieces.
Slice salmon into 16 – 1inch square pieces.
Thread alternately onto metal or soaked bamboo skewers, 4 pieces for each ingredient.
In a mixing bowl whisk together tomato sauce, maple syrup and smoked paprika.
Place skewers on a well seasoned (brush with oil) stove top or BBQ grill on medium high.
Turn after 3-4 minutes & brush with sauce. Continue grilling for a total of 8-10 minutes, brushing with sauce, until salmon is desired doneness.
Note: Can be cooked in a 400 F oven for 10-12 minutes)
For more potato recipes, go online to www.potatogoodness.com.