Grilled Salmon Skewers
- 2 pound skinless salmon fillets cut into 12 strips
- 1 about 1" wide each
- 3 tablespoons extra-virgin olive oil
- Salt to taste
- Freshly-ground black pepper to taste
Soak 6 wooden skewers in water for 15 minutes. Heat a stovetop grill pan over medium-high heat.
To assemble the salmon skewers, gently bend 1 salmon strip to form a "C," then bend another strip to form a backward "C." Link the 2 strips together by threading a skewer through the ends of each one, where the forward and backward "Cs" come together, forming a round shape. Repeat with the remaining salmon strips.
Brush the salmon on both sides with olive oil and season with salt and pepper.
Working in batches, arrange the salmon skewers on the grill pan and cook for 3 minutes. Turn the skewers over and cook for 2 to 3 minutes more. Transfer the skewers to a platter and serve immediately.
This recipe yields 6 servings.