In the spirit of a new season, try adding fish to your barbeque repertoire. Salmon, with its firm texture, is a perfect grilling fish. Marinating the salmon in a simple herbed vinaigrette enhances its flavor and balances the fish's natural richness.

When grilled, pineapple takes on a smoky-sweet essence that will balance the spicy note in the vinaigrette. As the weather warms, your local grocery stores and markets will begin stocking more local produce. Take advantage of the increasing availability of these products and take part in the farm-to-table movement in the process. Serve the skewers with steamed haricots verts (French green beans) and an off-dry Riesling or Gewurztraminer.

Grilled Salmon and Pineapple Skewers

Yield: Four to six servings

Ingredients

For the Vinaigrette:

• 1/2 cup basil leaves, packed
• 1/3 cup cilantro leaves
• 1 cup rice wine vinegar
• 1 teaspoon minced garlic
• 1/2 teaspoon Tabasco sauce
• 2 3/4 cups canola oil
• 1/4 cup dark sesame oil
• 1 teaspoon dijon mustard
• Salt and freshly ground black pepper, to taste

For the Skewers:

• 1 1/2 pound salmon, cut into 1-inch cubes
• 1 pound fresh pineapple, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1/2 medium red onion, cut into 1-inch pieces

Method

For the Vinaigrette:

• Combine all ingredients in a blender and blend until almost completely smooth.

For the Skewers:

• If using wooden skewers, soak in water for 20 minutes.
• Assemble the skewers, alternating each ingredient.
• Place the skewers in a shallow dish and pour half the marinade over them.
• Let sit in refrigerator 20 to 30 minutes. Pour off marinade.
• Heat your gas or charcoal grill to medium-high.
• Grill the skewers four minutes per side or until fish flakes away easily.
• Drizzle with remaining marinade.

PHOTO CREDITS

Photo courtesy of VendiRei Jones