Skewers with blueberry sauce

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8 skewers

  • 14 oz salmon filet
  • Juice of half a lemon
  • 16 shrimps of large caliber, peeled and deveined
  • 16 mushrooms
  • 1 whole pineapple, cut into 16 pieces

Blueberry sauce:

  • 1 cup blueberries
  • 1/2 onion, diced
  • 1/3 cup red wine
  • 2 tbsp balsamic vinegar
  • 1 orange
  • 1/4 cup sugar
  • 1 tbsp butter
  • Salt and pepper


Wet the skewer sticks before assembling.

Clean the mushrooms and cut the pineapple into 16 pieces. Peel and devein the shrimp. Set aside.

Dice the salmon filet into 2×2 cm pieces and macerate with the lemon juice, pepper, salt, and dill.

For the blueberry sauce:

Cook the onion with the oil and butter in a pan over medium heat

for 2 minutes and then add the red wine and balsamic vinegar. Reduce for 3 minutes and then add the blueberries, once they boil, cook over low heat for 10 minutes and add salt and pepper to taste. Allow to cool and blend. Then put in the pot again until it has a sauce consistency.

To assemble the skewers, layer a piece of pineapple, salmon, mushroom, shrimp, pineapple, and repeat in the same order. In a hot pan, brown the skewers 2 minutes per side.

Spread the sauce over the salmon skewers and serve.