Grilled Rosemary Salmon Skewers

By vjbrow

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 lb center-cut salmon fillet, skinned (see tip) and cut into 1 inch cubes
• 1 pint cherry tomatoes

Details

Servings 4
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

Preheat gill 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 8 12-inch skewers
Oil the grill rack (see tip) Grill the skewers, carefully turning once, until the salmon is cooked through, 4-6 minutes total. Serve immediately.

Tips: 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)