Salmon Lemon Skewers with Dill
Ingredients:
Marinade:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- 2 tablespoons fresh chopped dill
- 1/8 teaspoon salt
- 5 cloves garlic diced
For the skewers:
- 1-1/2 pounds skinless wild salmon fillet, cut into 1.5-inch pieces
- 1 red onion cut into squares
- 1 yellow pepper cut into squares
- 1 red pepper cut into squares
- olive oil cooking spray
- 1 tsp kosher salt
- 16 bamboo skewers soaked in water 1 hour
Garnish:
- 2 lemons, cut into wedges
- Fresh dill
Instructions:
Combine the marinade ingredients with the cut salmon and vegetables in a medium bowl. Cover and marinate in the refrigerator for 15–30 minutes. Lightly oil the grill grates before heating the grill to medium heat.
Beginning and ending with salmon, thread salmon then veggie and onion onto 8 pairs of parallel skewers to make 8 kebabs total. Away from the grill, spray the fish lightly with oil and season with the kosher salt. Grill, turning occasionally, for about 8 to 10 minutes total, until the thickest pieces of fish reach 145°F with a food thermometer. Serve with lemon wedges and fresh dill.
Serve with rice or fresh garden salad.
Cooking temperatures and doneness: FoodSafety.gov cooking guidance.