Fire up the flavor

Friday, August 3, 2012
Caribbean Pork Kabobs

Family Features

Love cooking on the grill, but want to do more than basic burgers and the same-old barbecue chicken? Try cooking up some delicious grilled dishes with great tasting, all-natural Mrs. Dash® -- you might be surprised how easy it is to add big flavor, with­out adding salt to your grilling favorites.

Mrs. Dash bold seasonings and zesty marinades

are just some of the ways you can spice up burgers, chicken and vegetables on the grill. The unique herb and spice com­binations transform an ordinary cookout into some­thing to brag about.

For more mouthwatering grilling recipes, visit www.mrsdash.com.

Caribbean Pork Kabobs

Serves: 9

Prep Time: 15 minutes

Cooking Time: 10 to 15 minutes

1/2cup pineapple juice
3tablespoons Mrs. Dash® Caribbean Citrus
Seasoning Blend, divided
1pound pork tenderloin, cut into small cubes
1sweet onion, cut into cubes
1red bell pepper, cut into cubes
1/2fresh pineapple, peeled, cut into cubes

Mix pineapple juice and 2 tablespoons seasoning blend in a small bowl.

Pour 3/8 cup (6 tablespoons) of the pineapple juice mix­ture over the pork in a separate bowl and the remaining over the vegetables. Stir to coat evenly.

Cover and refrigerate for about 1 hour.

Thread pork pieces onto 9 skewers, alternating with onion, pepper and pineapple cubes. Sprinkle on remaining

1 tablespoon seasoning blend.

Grill or broil for 10 to 15 minutes or until pork is thor­oughly cooked. ­­

Salmon Fillets with

Raspberry Citrus Sauce

Serves: 4

Prep Time: 10 minutes

Cooking Time: 10 to 11 minutes

1/4cup sliced almonds, toasted
1cup water
2/3cup couscous
1/2cup chopped green onions
1pound skinned salmon fillets, 1 inch thick
2 tablespoons Mrs. Dash® Garlic & Herb Seasoning Blend
3/4cup fresh squeezed orange juice
1 cup minced shallots
2 tablespoons raspberry preserves
2 teaspoons fresh grated peeled ginger
2 tablespoons raspberry vinegar
1/4cup fresh raspberries, optional garnish

To toast almonds, place in a small skillet over medium heat, shaking often until golden all over, approximately 4 minutes.

Preheat broiler. Bring water to a boil in medium sauce­pan and remove from heat. Stir in couscous and green onion.

Rinse and pat dry salmon fillets, then sprinkle seasoning blend on each side. Place fillets on a broiler pan coated with non-stick spray. Broil 5 minutes per side, 5 to 6 inches from heat source.

Over medium heat, bring orange juice and shallots to a slight boil in a small saucepan. Lower heat and whisk in raspberry preserves, ginger and vinegar; keep warm while salmon is cooking.

Fluff couscous with fork and place equal amounts on 4 dinner plates. Lay a piece of salmon on top. Drizzle citrus sauce over salmon and sprinkle almonds on top. Garnish top with raspberries, if desired.

Respond to this story

Posting a comment requires free registration: