Ingredients
Scale
For the skewers:
- 3/4 lb. salmon, cut into 1-inch squares
- 1 large lemon, thinly sliced
- 8 (10-inch) bamboo skewers (will use two skewers per serving, with two servings per person)
For the marinade:
- 1 Tbsp. parsley, freshly chopped
- 1 large garlic clove, pressed
- 1/4 Tbsp. Dijon mustard
- 1/4 tsp. salt
- Pinch of black pepper
- 1 Tbsp. light olive oil (not extra virgin; pick something with a higher smoke point)
- 1 Tbsp. fresh lemon juice
Instructions
- Prep: Soak bamboo skewers in water for at least 1 hour to keep them from catching fire. Preheat grill to medium heat (about 375˚ F).
- In a medium bowl, stir together all of the marinade ingredients.
- Double skewer the salmon and lemon slices, folding them in half and spearing them onto two skewers one at a time. (The double skewer aids in turning the salmon kebobs on the grill.) Brush both sides of skewered salmon with the marinade.
- Oil the grates on the grill, then carefully place salmon skewers onto the hot grill. Grill skewers for 3-4 minutes per side or until salmon is cooked through and opaque.
Notes
Video styling: Monica Lavin of Lavin Label
Videography: iMint Media