Here is an easy and delicious way to prepare salmon on the grill. These kebabs are perfect over lemon rice, on a salad, or in wraps. Be very careful turning these on the grill. As with any fish, patience is key.
MAKES 6 TO 8 KEBABS
INGREDIENTS
- 1 salmon fillet (2 pounds, or 900 g)
- 12 to 16 cherry tomatoes
- 6 to 8 skewers
- Oil
- 1 large lemon, quartered
FOR LEMON-ROSEMARY MARINADE:
- ¼ cup (60 ml) olive oil
- Juice of 2 lemons and zest of 1 lemon
- 2 cloves of garlic, minced
- 2 teaspoons chopped fresh rosemary
- ½ teaspoon salt
- ¼ teaspoon white pepper
INSTRUCTIONS
- Combine all the ingredients for the lemon-rosemary marinade. Remember to zest the lemon first before juicing it.
- Cut the salmon into 1¼-inch (3 cm) cubes.
- Place the salmon into a non-metal bowl. Pour the lemon-rosemary marinade over the fish and carefully toss to coat. Cover the bowl with plastic wrap and place into the refrigerator for 20 to 30 minutes.
- Preheat the grill for medium heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Wash the cherry tomatoes and pat dry with paper towels. Thread the tomatoes and marinated salmon onto the skewers, alternating between the two. Ideally, the kebab should start and end with salmon. Once skewered, brush the tomatoes with oil. Discard any marinade remaining in the bowl.
- Place the kebabs onto the grill. Cook for a total of 8 to 10 minutes. Let the fish set up on the grill before turning. This usually happens after the first 3 to 4 minutes of cook time. Using a large metal spatula, carefully work underneath the kebab and gently turn. Cook for another 4 to 5 minutes or until the internal temperature of the fish reaches 145°f (63°c).
- Remove the kebabs from the grill and top with a little fresh squeezed lemon juice. Serve immediately.
NOTE:
- For a vegetarian or vegan option, use extra-firm tofu instead of the salmon. Grill for a total of 5 minutes, turning only once.
