Today's Recipe is Provided By Birds Eye® Foods

Seafood Skewers with Asian Vegetables

posted by 7 years ago

Makes 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes


1/4 cup tamarind concentrate

1/4 cup honey (such as clover blossom)

1/4 cup Dijon mustard (preferably grainy country style)

12 oz. skinless salmon fillets

12 oz. sea scallops, about 1-inch diameter (preferably dry)

2 Tbsp. olive oil

1 bag Birds Eye® Baby Broccoli Florets (14 oz), thawed

1 Tbsp. water


If using wooden skewers, soak in water for at least 15 minutes. Combine tamarind, honey and mustard for glaze; set aside. Cut salmon into 1-inch cubes. Pull off small membrane, if still attached to scallop. Alternate scallops and salmon on skewers. Brush seafood with 1 tablespoon oil. Season lightly with salt and pepper. Preheat oven broiler. Place skewers on lightly oiled broiler pan. Brush skewers with glaze. Place under broiler, about 6-inches from heat source. Turn after 3 minutes and brush top surface with glaze. Cook about 3 minutes longer. Remove skewers from broiler when center of salmon is still slightly translucent. Don’t overcook. For vegetables, heat wok or deep skillet over MEDIUM-HIGH heat. Add remaining 1 tablespoon oil and vegetables. Stir-fry for 2 minutes. Add 1 tablespoon water and 2 tablespoons glaze. Cover pan, reduce heat to MEDIUM, and cook until vegetables are crisp tender, about 2 minutes. Remove from heat and season with salt and pepper. Serve with seafood skewers.

tags:  birds eye, fish, seafood, kabobs, Today's Recipe is Provided By Birds Eye® Foods Sea
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