Wild Salmon Kabob – #NSNG
1 pound wild salmon fillets, cut into chunks
2 zucchini, cut into chunks
2 yellow bell pepper, cut into chunks
1 large red onion, cut into chunks
Freshly ground sea salt and freshly ground black pepper
2 garlic cloves, finely chopped
1 tablespoon chopped rosemary leaves
1/3 cup extra virgin olive oil
3 tablespoons lime juice
Wooden or bamboo skewers, that have been soaked in water 10 minutes
Place salmon, zucchini, bell pepper and onion in a shallow baking dish and sprinkle with salt and pepper. Whisk together garlic, rosemary, olive oil and lime juice in a small bowl. Pour mixture over salmon and vegetables, toss and marinate 30 minutes.
Preheat the grill or broiler. Skewer the salmon and vegetables, reserving marinade, and grill or broil 5 to 7 minutes, turning once, until salmon is cooked through and vegetables are tender. While cooking, boil the marinade in a small saucepan for 5 minutes. Drizzle over skewers and serve.