Grilled Rosemary-Salmon Skewers

  • Serves: 4; 2 skewers each

  • Prep Time: 30 minutes


Description

If you can find (or grow) them, use sturdy rosemary branches, stripped of leaves, as skewers for these Italian salmon kebabs; they’ll add a subtle, smoky flavor that 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.

Ingredients

2 teaspoons minced fresh rosemary
2 teaspoons extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 pound center-cut salmon fillet, skinned (see Tip) and cut into 1-inch cubes
1 pint cherry tomatoes

Cooking Instructions

Preheat grill to medium-high.

Combine rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers.

Oil the grill rack (see Tip). Grill the skewers, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately.

Cook's Tip

Tips: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)


Nutritional Analysis
Per serving
Calories Per Serving
172
Total Fat
7 g
Saturated Fat
1 g
Monounsaturated Fat
3 g
Cholesterol
53 mg
Sodium
200 mg
Carbohydrates
4 g
Fiber
1 g
Protein
23 g
Potassium
607 mg

Dietary Exchanges


3 1/2 lean meat



© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.