Lemon Pepper Salmon Kebabs
By: Co+op
Recipe Information
Total Time: 40 minutes; 10 minutes active
Servings: 4
Looking for a quick way to prepare salmon? You can make these lemony, peppery skewers and grill them in a snap. This is perfect for relaxing outdoor meals and makes great use of abundant summer zucchini.
Ingredients
- 1 pound salmon fillet, skinned
- 2 small zucchini
- 1 large lemon, zest and juice
- 3 tablespoons extra virgin olive oil
- 2 teaspoons cracked black pepper
- 1 clove garlic, pressed
- 1/2 teaspoon salt
- 1 lemon, sliced into rounds, seeds removed
- Wooden skewers, soaked
- Canola oil for the grill
Preparation
- Cut the salmon into 1-1½-inch cubes and place in a large bowl. Cut the zucchini into ¾-inch thick rounds and add to the bowl. In a cup, whisk the lemon juice and zest, olive oil, black pepper, garlic and salt. Pour over the salmon and zucchini in the bowl and gently toss to coat.
- Marinate for 10-20 minutes.
- Thread the salmon cubes, lemon slices and zucchini rounds onto the skewers.
- Preheat the grill on high. When hot, use tongs to dip a crumpled paper towel in oil and swab the grill. Place the skewers on the oiled grill and cook for about 3 minutes per side, until the salmon is lightly browned and cooked through.
Serving Suggestion
Serve with creamy coleslaw and/or roasted potatoes.
Nutritional Information
370 calories, 19 g. fat, 65 mg. cholesterol, 360 mg. sodium, 20 g. carbohydrate, 2 g. fiber, 34 g. protein