Grilled Rosemary-Salmon Spedini

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Recipe for Grilled Rosemary-Salmon Spedini. Rosemary branches provide the flavor enhancing skewers for these healthy grilled kebabs.

Ingredients

  • 2 teaspoons minced fresh rosemary
  • 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 freshly ground pepper
  • 1 pound center-cut salmon fillet, skinned and cut into 1-inch cubes
  • 1 pint cherry tomatoes

Directions

  1. Makes 4 Servings, 2 Skewers Each
  2. Active time: 30 minutes
  3. Total: 30 minutes
  4. Equipment: Eight 12-inch skewers
  5. 1. Preheat grill to medium-high.
  6. 2. Combine rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers.
  7. 3. Oil the grill rack (see Tip, page 245). Grill the spedini, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately.
  8. To make ahead: Prepare spedini (Step 2), cover and refrigerate for up to 8 hours. Proceed with grilling (Steps 1 & 3) when ready to serve.
  9. Per Serving:
  10. 246 calories; 15 g fat(3 g sat, 6 g mono); 67 mg cholesterol; 4 g carbohydrate; 23 g protein; 1 g fiber; 211 mg sodium; 598 mg potassium
  11. Nutrition bonus: Selenium (60% daily value); Vitamin C (25% dv); Potassium (17% dv); Vitamin A (15% dv); Excellent source of omega-3s; Healthy Weight; Lower Carb