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Grilled Rosemary-Salmon Skewers

Salmon Skewers

Grilled Rosemary-Salmon Skewers

From: EatingWell

Servings: 4 servings, 2 skewers each
Prep: 30 mins
Total: 30 mins
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 (see Tip) and cut into 1-inch cubes
1 pint cherry tomatoes
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: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30 degrees angle, separating the fillet from the skin without cutting through either.
To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)
MAKE AHEAD TIP: Prepare the skewers (Step 2), cover and refrigerate for up to 8 hours. Proceed with grilling (Steps 1 & 3) when ready to serve.
Equipment: Eight 12-inch skewers
Nutrition Facts
Calories 246, Total Fat 15 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Cholesterol 67 mg, Sodium 211 mg, Carbohydrate 4 g, Fiber 1 g, Protein 23 g, Potassium 598 mg. Daily Values: Vitamin A 15%, Vitamin C 25%. Exchanges: Lean Meat 3.5
Percent Daily Values are based on a 2,000 calorie diet
Posted by on Mar 13 2011. Filed under Cuisine, Featured. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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