Grilled Rosemary-Salmon Skewers

Grilled Rosemary-Salmon Skewers

If you can find (or grow) them, use sturdy rosemary branches, stripped of leaves, as skewers for these Italian salmon kebabs; they'll add a subtle, smoky flavor that hints of pine. Oil your grill well to prevent sticking, don't move the kebabs around unnecessarily and keep a close eye on the fire to avoid flare-ups.

From EatingWell: August/September 2006, EatingWell for a Healthy Heart Cookbook (2008)
Yield: 4 servings, 2 skewers each
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

  1. 2 teaspoons minced fresh rosemary
  2. 2 teaspoons extra-virgin olive oil
  3. 2 cloves garlic, minced
  4. 1 teaspoon freshly grated lemon zest
  5. 1 teaspoon lemon juice
  6. 1/2 teaspoon kosher salt
  7. 1/4 teaspoon freshly ground pepper
  8. 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 1-inch cubes
  9. 1 pint cherry tomatoes

Preparation

  1. Preheat grill to medium-high.
  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.
  3. Oil the grill rack (see Tip). Grill the skewers, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately.

Tips & Notes

Nutrition

Nutrition Per Serving: 172 calories; 7 g fat (1 g sat, 3 g mono); 53 mg cholesterol; 4 g carbohydrates; 23 g protein; 1 g fiber; 200 mg sodium; 607 mg potassium.

Nutrition Bonus: Selenium (60% daily value), Vitamin C (25% dv), Potassium (17% dv), Vitamin A (15% dv), excellent source of omega-3s.

Carbohydrate Serving

Exchanges: 3 1/2 lean meat