Lemon and Dill Salmon Kabobs
Yields: 4 servings
Ingredients
16 ounces thick (center cut) wild salmon fillet, skinned and cut into 2 inch pieces
1/2 large green bell pepper, cut into 1- to 1 1/2-inch chunks
1/2 large red or yellow bell pepper, cut into 1- to 1 1/2-inch chunks
Marinade
2 lemons, juiced
4 tablespoons white wine
2 tablespoons olive oil
1 teaspoon (about 2 cloves) garlic, minced
1 teaspoon dried dill
1/2 teaspoon paprika or smoked paprika
Salt and pepper to taste
8-10 bamboo skewers, soaked in water for 30 minutes
Fresh dill and lemon wedges, for garnish
Preparation
In a small bowl, whisk together all marinade ingredients. Toss with salmon pieces and let sit for 15-30 minutes.
Preheat the grill to medium-high. Toss bell pepper chunks with a little olive oil, and assemble the kabobs on the soaked skewers, alternating between salmon and bell pepper pieces.
Gently place the kabobs on the hot grill and grill for about 4 minutes on each side.
Garnish with fresh dill and lemon wedges.
Recipe and photo courtesy of http://strongertogether.coop/
