Growers of herb gardens, here is the perfect recipe for you! Harvest those rosemary branches and strip their leaves to create natural skewers for these delicious salmon kebabs. Rosemary has a subtle flavor that is smoky and features hints of pine. This recipe yields four servings of two kebabs each and takes only 30 minutes to prepare. Each serving has just 246 calories, three grams of saturated fat, and 23 grams of protein.
- 1 pound salmon fillet, center-cut
- 1 pint of cherry tomatoes
- 2 garlic cloves, minced
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons fresh rosemary, minced
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest, freshly grated
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- White or brown rice
- Eight 12-inch skewers
Step 1: Skin the salmon fillet by placing the skin-side down and inserting a long knife between the skin and flesh at the tail end. Push the knife blade along the length of the fish, keeping it at a 30-degree angle. This will separate the skin from the fillet without cutting through either section.
Step 2: Cut the salmon fillet into 1-inch cubes.
Step 3: Oil the grill rack by applying cooking oil to a folded paper towel and rubbing the towel on the top and bottom of the rack. Replace the rack and preheat the grill to medium-high temperature.
Step 4: In a medium bowl, combine oil, rosemary, garlic, lemon juice, lemon zest, pepper, and salt. Add the salmon and toss to coat the fish.
Step 5: Fill each skewer with tomatoes and salmon cubes, alternating the two on each skewer. Skewers can be prepared, covered, and refrigerated for up to 8 hours before grilling.
Step 6: Place each skewer on the grill rack. Grill for 4 to 6 minutes or until salmon has cooked through, turning once during cooking.
Step 7: While the kebabs are cooking, prepare white or brown rice according to the directions on the package. Place a bed of rice on each plate and top with two kebabs.