3 pounds of salmon, skin removed, cut into 1-inch cubes
1/2 pint grape tomatoes
1 medium zucchini, cut into half-moons
4 ounces baby bella mushrooms, halved
1 mango, pitted
2 tablespoons Honey
2 tablespoons soy sauce
2 tablespoons Balsamic Vinegar
1 tablespoon Olive Oil
1 teaspoon lemon juice
1 garlic clove, crushed or 1 cube Frozen Garlic
1/2 teaspoon ginger
Preheat the oven to 350°F.
Clean and pat the fish pieces dry. On each skewer, slide salmon, tomatoes, zucchini, and mushrooms, alternating the vegetables. You should have 3 pieces of salmon per skewer.
Place the skewers in a baking pan and sprinkle lightly with salt and pepper.
In the bowl of your food processor, combine mango, honey, soy sauce, balsamic vinegar, olive oil, lemon juice, garlic, and ginger. Blend until smooth.
Brush skewers with mango glaze until well coated. Bake uncovered for 10 to 12 minutes.
Remove from oven and serve warm or at room temperature over rice or salad of your choice.