Grilled Salmon Skewers with Herbed Vinaigrette

The perfect summer grilling dish!  Wonderfully delicious, healthy and oh, so easy!  Quick enough to have on the table tonight!

Serves 4, 1-2 skewers per person

Herbed Vinaigrette:

1 1/2 cups fresh herbs (I like basil, Italian parsley and dill)

1/3 cup olive oil

4 cloves garlic

2 Tbsp lemon juice

1 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes

Salmon Skewers:

1 lb salmon, cut into 1” squares

Olive oil

Kosher salt

Black pepper

2 tsp dried basil

1 yellow zucchini, sliced into 1/2” slices

1 green zucchini, sliced into 1/2” slices

2 lemons, thinly sliced

Wood skewers

Directions:

In a mini food processor, combine all ingredients for herbed vinaigrette.  Process until smooth.  If you don’t have a food processor, finely chop herbs and mix all ingredients together in a small bowl and whisk until smooth.  Set aside.

After herbed vinaigrette is done, begin to prepare skewers. Start by soaking kebabs in water for 15-20 minutes. This will help prevent them from burning.

In a large bowl, combine salmon and zucchini slices.  Drizzle with olive oil, salt, pepper and dried basil.  Gently toss to coat.

Once skewers are done soaking, begin to thread.  Skewer components onto sticks, starting with one piece of lemon, alternating salmon, both kinds of zucchini and finishing with 1 piece of lemon at the opposite end.  Place roughly 3-4 pieces of salmon, 6-8 pieces of vegetables and 2 lemons per skewer.

Cook at 350 degrees on a grill (medium heat), roughly 3-4 minutes on each side or 6-8 minutes total.  Do not overcook or your salmon will dry out.  Serve with our cheesy lemon orzo or your favorite rice.  Drizzle herbed vinaigrette over skewers and serve.