Grilled Rosemary-Salmon Skewers

By á-3720

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.

Number of Servings: 4
Amount Per Serving
Calories: 246
Total Fat: 15 g
Saturated Fat: 3 g
Cholesterol: 67 mg
Sodium: 211 mg
Total Carbohydrate: 4 g
Dietary Fiber: 1 g
Protein: 23 g

Ingredients

• 2 teaspoon rosemary, fresh, minced
• 2 teaspoon extra-virgin olive oil
• 2 clove(s) garlic, minced
• 1 teaspoon lemon zest, freshly grated
• 1 teaspoon lemon juice
• 1/2 teaspoon salt, Kosher
• 1/4 teaspoon pepper, black ground
• 1 pounds fish, salmon fillet, center-cut, skinned, cut into 1-inch cubes
• 1 pint(s) tomato(es), cherry

Preparation

Step 1

1. Preheat grill to medium-high.

2. 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.


3. 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.