Rosemary-Lime Wild Alaska Salmon Kebabs
Rosemary-Lime Wild Alaska Salmon Kebabs
These light kabobs are a perfect complement for summer salads or on top of a bed of couscous or quinoa pilaf.
Servings
4
Ingredients
- 1 pound wild salmon fillets, cut into chunks
- 1 zucchini, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 large red onion, cut into chunks
- sea salt and black pepper, to taste
- 2 cloves garlic, finely chopped
- 1 tablespoon chopped rosemary leaves
- 1/3 cup extra-virgin olive oil
- 3 tablespoon lime juice
Directions
- Soak wooden or bamboo skewers in water for about 10 minutes prior to grilling.
- Place the salmon, zucchini, bell pepper, and onion in a shallow baking dish and sprinkle with salt and pepper, to taste. Whisk together the garlic, rosemary, olive oil, and lime juice in a small bowl. Pour the mixture over the salmon and vegetables, toss, and marinate for 15 to 30 minutes.
- Preheat the grill or broiler. Skewer the salmon and vegetables, reserving marinade, and grill or broil 5 to 7 minutes, turning once, until salmon is cooked through and vegetables are tender. While cooking, boil the marinade in a small saucepan for 5 minutes. Drizzle over skewers and serve.