Salmon-Fig Kebabs with Orange-Balsamic Glaze


6 to 8 (10-inch) bamboo skewers

2/3 cup orange juice

1 tablespoon each balsamic vinegar and lemon juice

1 clove garlic, finely chopped or pressed

1/4 teaspoon salt

12 to 16 Blue Ribbon® Orchard Choice® or Sun-Maid® Mission or
Calimyrna figs, stems removed

1 to 11/2 pounds skinless salmon fillet

1/4 to 1/2 teaspoon each salt and pepper

1 large red bell pepper

1/2 medium red onion

3/4 teaspoon cornstarch

1 tablespoon olive oil

3 tablespoons chopped fresh thyme or parsley

Cooked brown rice (optional)


Soak bamboo skewers in water. In small saucepan, combine orange juice,
vinegar, lemon juice, garlic and 1/4 teaspoon salt. Add figs. Cover
and bring to a boil over high heat. Reduce heat and simmer for 1
minute. Remove from heat and let stand, covered, for 20 minutes.
Meanwhile, cut salmon into 11/4-inch cubes. Sprinkle on all sides with
1/4 to 1/2 teaspoon salt and 1/2 teaspoon pepper. Cut bell pepper and
onion into 11/4-inch squares. Remove figs with slotted spoon to
separate bowl, reserving liquid in saucepan for glaze. Heat oven to
450° F. Thread salmon on skewers, alternating with figs, bell pepper
and onion pieces. Place on oiled rack over a foil-lined baking sheet.
Roast 18 to 22 minutes, turning after 10 minutes, until fish flakes.
While fish cooks, add cornstarch to reserved liquid in saucepan and
stir with whisk until blended. Add olive oil. Bring to a boil over
medium-high heat, stirring constantly. Remove from heat and brush or
spoon glaze over kebabs. Sprinkle with fresh thyme. Serve over rice,
if desired. Makes 4 servings.

Nutrients per serving: Calories 384; Protein 28 g; Total Fat 12 g
(Sat. Fat 2 g); Carbohydrate 41 g; Cholesterol 72 mg; Dietary Fiber 7
g; Sodium 355 mg.