Although many businesses are starting to reopen, lots of Americans are continuing to stay home as much as possible in order to stop the spread of COVID-19. While the CDC reports that there were 17.3 million to 20.1 million flu-related medical visits that took place during the 2018-2019 influenza season, the U.S. already has 3.68 million confirmed cases of the novel coronavirus. And even though the global pharmaceutical market is set to reach $1.12 trillion by 2022, there haven’t been any immunizations developed for COVID-19. Without a vaccine, many are rightfully worried about what the future might hold for the nation.
Ultimately, one of the best things we can do to protect each other is to eschew unnecessary trips and to spend as much time in and around the home as possible. Now that the weather is nicer, you have the opportunity to use the grill out on your deck for home-cooked meals — and there’s no better way to savor the taste of the season than to grill some fresh salmon.
Although 11.6 million youth participants took part in fishing during 2017, you don’t necessarily have to provide your own catch of the day. Wherever you get your salmon, you’ll enjoy delicious flavor. But even better is the fact that salmon is an immunity-boosting food, offering omega-3s, vitamin E, vitamin D, protein, and calcium. Vitamin D, in particular, seems to have some connection to COVID-19, as lower levels of this nutrient may have a correlation to coronavirus health consequences. By pairing this dish with pineapple, another food with immunity-boosting nutrients (adding to your body’s white blood cells, which can fight off disease!), you’ll experience an out-of-this-world taste while you improve your overall wellness. Best of all, it’s incredibly easy to make — and your kids will love it, too. Here’s how to create these sweet-and-smoky salmon skewers with pineapple.
- 3 cups of cubed pineapple (fresh)
- 1 pound of salmon, cubed
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons sweet chili sauce
- 2 cloves of minced garlic
- 2 teaspoons grated ginger
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt (to taste)
- Toasted sesame seeds (optional)
- Scallions, sliced thin
- Lime wedges (optional)
- Metal or soaked wood skewers
If applicable, soak your wooden skewers in water and preheat your grill to medium heat. Then, skewer pineapple and salmon cubes on your skewers in an alternating fashion and place the skewers on a baking sheet.
In a medium-sized bowl, mix the olive oil, sweet chili sauce, minced garlic, grated ginger, sesame oil, and red pepper flakes and season with salt if desired. Whisk until smoothly combined and brush the mixture over your salmon and pineapple skewers on both sides.
Place your skewers on the grill. Flip the skewers once and brush on any remaining sauce. Cook for eight to 10 minutes or until the salmon is cooked through. Finally, plate your skewers and garnish with green onion and sesame seeds. Serve with lime wedges to squeeze over the fish, if desired.