Serves 4 / Prep tips: Don’t use mushy fruit—it won’t stay on the skewers. Flat or angled skewers work best for even cooking.
5 tablespoons fresh lime juice, divided 1/2 cup coconut milk 2 teaspoons agave nectar Pinch of salt 1 pound salmon fillet Salt and pepper, to taste 2-3 ripe but firm bananas 8 fresh ripe figs 12-16 fresh pineapple chunks 2 tablespoons honey 1 teaspoon finely chopped jalapeño (optional)
1. In a small pot, gently heat 1 tablespoon lime juice, coconut milk, agave nectar, and salt just long enough to melt any lumps. Taste and adjust flavoring as desired. (This sauce can be made a day ahead and kept covered in the refrigerator. Reheat just before serving.)
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2. Sprinkle salmon with salt and pepper. Preheat grill.
3. Peel bananas and cut into 1 1/2-inch pieces. If figs are large, cut into 1-inch pieces, otherwise leave whole. Pineapple chunks should be about 1 inch across. Snugly alternate banana, pineapple, and fig pieces onto four kabob skewers. Maintain an even diameter for the length of the kabob so fruit will cook evenly.
4. Mix remaining 4 tablespoons lime juice with honey and jalepeño, if using. Brush over kabobs and salmon (use separate brushes). Reserve excess marinade for grilling.
5. Place salmon, skin-side up, on grill, along with kabobs. Cook, turning salmon once and kabobs about four times, brushing with marinade, until salmon is opaque and fruit is caramelized (about 6 minutes per side for salmon and 3 minutes per side for kabobs). Do not char. Serve hot, drizzled with lime-coconut sauce.
