Grilled Salmon Kebobs

What you will need:

1 pound thick wild salmon, without skin, cut into about 12 cubes

2 tablespoons Patricia and Paul Lemon EVOO

2 tablespoons freshly squeezed lemon juice

3 tablespoons minced fresh rosemary

1 tablespoon dijon mustard

2 cloves garlic, minced

1/2 teaspoon kosher or sea salt

1/2 teaspoon black pepper

4 skewers, if using bamboo or wood soak in warm water for 20 to 30 minutes

Preparation:

Whisk together all ingredients for the marinade. Add salmon and let marinate for about 20 minutes at room temperature. Thread pieces of salmon on skewers. Coat grates of a grill or a grill pan or skillet with a light layer of cooking spray. Set to high. Once hot, add skewers to grill or pan and cook for 3 minutes or so on each side for 6 to 8 minutes, until the fish is opaque and flakes easily with a fork, basting with any leftover marinade while cooking. Enjoy!

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