Grilled Rosemary-Salmon Skewers

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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.

Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 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 pound center-cut salmon fillet, skinned (see Tip) and cut into 1-inch cubes

  • 1 pint cherry tomatoes

Directions
  1. Prepare the skewers (Step 2), cover and refrigerate for up to 8 hours. Proceed with grilling (Steps 1 & 3) when ready to serve. | Equipment: Eight 12-inch skewers

  2. 4 servings, 2 skewers each

  3. Preheat grill to medium-high.

  4. 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.

  5. 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.


Nutritional Facts

Servings
4
Per serving
Calories
172
Carbohydrates
4g
Fat
7g
Saturated Fat
1g
Monounsaturated Fat
3g
Protein
23g
Cholesterol
53mg
Dietary Fiber
1g
Potassium
607mg
Sodium
200mg
Added Sugars
0g
Exchanges
3 1/2 lean meat
Carbohydrate Servings
0
Vitamin C (21% daily value)
Potassium (17% dv)
Vitamin A (16% dv).

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