Ingredients:

Pink Grapefruit – 1

100% Florida grapefruit juice – 1 cup

Brown Sugar – 2 Tablespoons

Worcestershire Sauce – 2 Tablespoons

Tomato Paste – 2 Tablespoons

Reduced sodium soy sauce – ¼ cup

Cherry Tomatoes – ½ pound

Boneless wild skinless salmon – 1 pound

Apple cider vinegar -  2 Tablespoons

Garlic – 2 cloves

Zucchini – 1

Red Onion – 1

Wooden skewers – 12

Yellow or orange pepper – 1

Method:

Cut salmon into 1 inch chunks, red onion into 1 inch chunks and zucchini into ½ inch chunks.

Chop the bottom and top of grapefruit. Put it with its cut side down and cut along the curve using a paring knife. Now turn the fruit across its side and cut 1-inch slice giving it a flower like shape. Cut each flower in half.

In a small saucepan, put Florida grapefruit juice, tomato paste, soy sauce, brown sugar, Worcestershire sauce, garlic and vinegar.

Boil the mixture and turn the flame to sim. Cook for 15 – 20 minutes. Stir occasionally. Now the sauce will be thickened and will be reduced to half.

Preheat oven to 205°C.

Cover cookie sheets with aluminum foil and coat with cooking spray.

Thread tomatoes, salmon, onion, zucchini, peppers and grapefruit slices on skewers.

Bake for 10 – 12 minutes after drizzling with half of teriyaki sauce.

Salmon is not translucent in the center now and is moist.

Drizzle with rest of the sauce and your dish is ready to serve.