Salmon Kabobs

4 standard portions

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Ingredients

• 1 ½ pounds salmon fillets (skinless)
• 1 large lemon
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 3 cloves garlic (minced)
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1 tablespoon fresh chopped dill
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper

Method

1. Soak your skewers in water for about 30 minutes to prevent them from burning on the grill.
2. Cut the salmon fillets into bite-sized 1-½ inch cubes, and slice the lemon thinly.
3. To make the marinade, in a medium sized bowl whisk together olive oil, lemon juice, garlic, Dijon mustard, honey, dill, salt, and pepper.
4. Add the salmon to the marinade, and gently toss to make sure the fish is well coated in the marinade. Let it marinate while you preheat the grill and soak the skewers.
5. Thread the marinated salmon pieces alternating with lemon slices onto the soaked skewers. Use 6-8 pairs of parallel skewers to hold the salmon. Brush on any remaining marinade (in the bowl) over the fish.
6. Preheat your grill to high heat. Clean and then oil the grill grates twice (remember fish is delicate and can stick to the grill).
7. Place the skewers on the grill. Cook for 3-4 minutes on each side carefully flipping halfway through.
8. The fish is ready when it’s opaque throughout, the FDA recommends that salmon be cooked to a temperature of 145°F/63°C, although many professional chefs prefer a bit less than that, or 125°F/52°C and that’s what I aim for.
9. Preheat the broiler and place the salmon skewers on a quarter-sized sheet pan. Place the skewers about 5 inches away from the broiler and cook for 8 minutes, flipping halfway through.