Teriyaki Salmon Skewers with Grapefruit

• 1 large Florida pink grapefruit
• 1 cup Florida grapefruit juice
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 2 tablespoons rice wine or apple cider vinegar
• 2 cloves garlic, minced
• 1 pound of boneless, skinless wild salmon, cut into 1-inch chunks
• 1/2 pound cherry tomatoes
• 1 yellow or orange pepper, seeded and cut into 1-inch chunks
• 1 zucchini, cut into 1/2-inch chunks
• 1 small red onion, peeled and cut into 1-inch chunks
• 12 wooden skewers

Directions:

Cut the top and bottom off grapefruit. Place grapefruit cut-side down on a cutting board. With a small paring knife, cut along the curve of the grapefruit and remove the peel, exposing the fruit. Turn grapefruit on its side and cut 1-inch slices across the membrane (slices will have a flower-like appearance with the membrane intact). Cut each “flower” in half and set aside

Pour grapefruit juice into small saucepan. Add soy sauce, tomato paste, Worcestershire sauce, brown sugar, vinegar and garlic. Bring to a boil. Reduce to simmer and cook 15 to 20 minutes, stirring occasionally, until the sauce reduces by half and starts to thicken. Set aside.

Preheat oven to 400°F. Cover two baking sheets with aluminum foil. Coat the aluminum foil with cooking spray. Thread salmon, tomatoes, peppers, zucchini, onion and grapefruit slices onto the skewers. Drizzle with half the teriyaki sauce and bake 10 to12 minutes until the vegetables are soft and the salmon is no longer translucent in the center, but still moist. Drizzle with remaining sauce and serve immediately.

Serves 4