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© Meredith Corporation. All rights reserved. Used with permission.
Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Cut into 2-inch pieces. On four 12-inch skewers alternately thread salmon, sweet peppers and green onions, leaving 1/4 inch between pieces.
For glaze, snip any large pieces of fruit in marmalade with kitchen scissors. In a small saucepan combine marmalade, 1 tablespoon pineapple juice and ginger. Cook and stir over medium heat until bubbly. Remove from heat; stir in rum.
On a charcoal hibachi, place salmon skewers on the rack of the uncovered grill directly over medium coals. Grill for 10 to 14 minutes or until salmon starts to flake easily when tested with a fork, turning occasionally to cook evenly and brushing with glaze for the last 2 minutes of grilling.
Meanwhile, for salsa, in a small bowl combine mango, avocado, bell pepper, onion, cilantro, lime juice and jalapeño pepper. Season to taste with salt.
If desired, sprinkle salmon skewers with pumpkin seeds. Serve with salsa.