Maple Chili Lime Salmon and Pineapple Skewers

Maple Chili Lime Salmon and Pineapple Skewers

• 2 1/2 lbs fresh salmon filets, skin removed. Cut into large pieces for skewers
• 8 Tbsp quality EVOO such as Madhava, divided. Get it here
• 1 Tbsp chili powder
• 1 tsp kosher salt such as Diamond Crystal. Get it here
• 1/2 tsp onion powder
• 1 1/2 tsp garlic powder, divided
• 1/2 tsp cumin
• 1/2 tsp brown sugar
• 2 tbsp pure maple syrup
• 1 pineapple cubed for skewers
• 6 limes, 1/4 cup juiced and the rest cut into wedges for serving

Preheat/  prepare grill over medium heat.

If using wooden skewers soak them in water for about 30 minutes.

In a small bowl  combine 2 tbsp olive oil, chili powder, kosher salt,  onion powder, garlic powder, cumin, brown sugar and pure maple syrup.

In a large bowl, add the cubed salmon, pour the oil/syrup/seasoning mixture over the the top and toss to coat. Refrigerate to marinate for 10-20 minutes.

Add salmon to the skewers.

Into the bowl that was used for the salmon, add the pineapple chunks, toss around to coat the pineapple in the residual marinade.

Add pineapple to seperate skewers.

In a small bowl combine 1/4  cup lime juice,  1/4 cup olive oil, and 1 tsp garlic powder. Pour half of the mixture into a seperate bowl(s) for dipping.

Brush the grill grates with olive oil. Place skewers onto oiled grill grates.  Using one bowl of the lime oil, brush the salmon and pinapple skewers on all sides. Cook to desired doneness, rotating and brushing with more lime oil every few minutes.  If using nice good quality fresh Salmon cook to a medium doneness.

Serve the skewers with extra lime oil and lime wedges for dipping.