Salmon Kebabs for the Grill

Herbed Grilled Salmon Kebabs

If you can find (or grow) them, use sturdy rosemary branches, stripped of leaves, as skewers for these salmon kebabs; they'll add a subtle, smoky flavor with hints of pine. Oil your grill well to prevent sticking, don't move the kebabs around unnecessarily and keep a close eye on the fire to avoid flare-ups.  You may also want try halibut or sea bass with this marinade.

Ingredients

• 2 tsp fresh rosemary, finely minced
• 2 tsp fresh basil, minced
• 1  Tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 2 tsp freshly grated lemon zest
• 2 tsp fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper (about 4 grinds)
• 1 pound center-cut (thickest part) WILD salmon fillet, skin removed and cut into cubes
• 1 pint cherry tomatoes, washed
• 1-2 zucchini squash, washed and cut into 1/2 inch thick rounds

*Special Equipment: 8 metal or wooden skewers at least 12 inches in length.

Preparation

1. Preheat grill to medium-high.
2. Combine rosemary, basil, olive oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add salmon cubes; toss gently to coat.
3. Divide the salmon, tomatoes and zucchini among eight 12-inch skewers - "order" them salmon, tomato, zucchini as you put them on.
4. Oil the grill rack by pouring some oil on a folded paper towel, hold it with grill tongs and rub it over the grill rack.  (Never use cooking spray on a hot grill!)
5. Grill the kebabs, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately.

Tips

·         If you'd like to make the kebabs ahead of time...prepare the skewers, cover and refrigerate for up to 8 hours. Proceed with grilling when ready.

·         If you are using wooden skewers, be sure to soak them in water about 30 minutes prior to skewering the salmon and veggies.

Adapted from a recipe from Eating Well Magazine