Salmon and Scallop Kabobs
|Skinless salmon fillets||8 Ounce (Fresh / Frozen)|
|Sea scallops||8 Ounce (Fresh / Thawed Frozen)|
|Pineapple juice||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Snipped fresh tarragon/1 teaspoon dried tarragon, crushed||1 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Zucchini||2 Medium, sliced 1/2 inch thick|
|Sweet pepper||1 Medium, cut into 1-inch squares (Red / Green)|
|Fresh pineapple/16-ounce can pineapple chunks, drained||1⁄2 , cut into chunks|
Thaw salmon and scallops, if frozen.
Cut salmon into 1-inch cubes.
For marinade, combine pineapple juice, lemon juice, tarragon, mustard, and salt.
Place salmon and scallops in plastic bag set into a shallow dish.
Add marinade; seal bag.
Turn fish and scallops to coat well.
Chill for 1 to 2 hours, turning once.
Meanwhile, in a medium saucepan cook zucchini, covered, in a small amount of boiling water for 3 to 4 minutes or till nearly tender.
Drain and cool.
Cut sweet pepper into 1 -inch pieces.
Remove seafood from bag, reserving marinade.
On eight metal skewers alternately thread salmon, scallops, zucchini, sweet pepper, and pineapple.
Brush with marinade.
Grill on an uncovered grill directly over medium coals for 8 to 12 minutes or till scallops turn opaque and salmon flakes easily, turning once.
Garnish with fresh tarragon, if desired.