30 minutes
Prep Time
45 minutes
Cook Time
6
Number of Servings
What to do:
- Place salmon, zucchini, bell pepper and onion in a shallow baking dish and sprinkle with salt and pepper.
- Whisk together garlic, rosemary, oil and lime juice in a small bowl.
- Pour mixture over salmon and vegetables, toss and marinate 15-30 minutes.
- Prepare a grill (or broiler) for medium-high heat cooking.
- Skewer salmon and vegetables, reserving marinade. (If using wooden skewers, soak in water for 30 minutes before assembling.)
- Grill kabobs, turning once, until salmon is cooked through and vegetables are tender, about 5 to 7 minutes.
- While kabobs cook, boil the reserve marinade in a small saucepan for 5 minutes.
- Drizzle boiled marinade over grilled skewers and serve.
- Enjoy!
Grilled Salmon Kabobs
By: Stephen Forman
A surprisingly easy recipe for a fresh and healthy appetizer that can be made into an entree too! Drizzle marinade over skewers and serve!
Nutrition Facts
What you will need:
- 1 Lb, boneless, skinless wild salmon filet cut into chunks
- 1 zucchini, sliced into thick rounds
- 1 yellow bell pepper, cut into chunks
- 1 large red onion, cut into chunks
- ½ tsp fine sea salt
- 1 garlic cloves, minced
- 1 Tbsp finely chopped fresh rosemary
- 1/3 cup D’Avolio extra-virgin olive oil
- 3 Tbsp lime juice
- ½ tsp ground black pepper
