Salmon Rosemary Skewers

Salmon Rosemary Skewers

1 pound center-cut Salmon, skinned and cut into 1-inch cubes
2 teaspoons minced fresh Rosemary
2 teaspoons chopped fresh Basil
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 fresly Ground Pepper
1 pint Cherry Tomatoes
8 oz. crumbled Goat Cheese
Lettuce
Skewers  (If using wooden skewers, soak in water for 1 hour before using)

 

Preheat grill to Medium-High heat or set oven on Broil at 400 degrees.
Combine rosemary, basil, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium sized bowl.
Add cubed/skinned salmon and toss well. Alternate salmon and tomato halves until skewers are full.
Oil the grill rack. Grill the skewers, carefully turning once until the salmon is cooked through.
Grill 4 to 6 minutes total. Serve immediately on fresh lettuce and top with crumbled goat cheese.

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