Friday Fun - Savor the Flavor of: Grilled Salmon and Vegetables

Grilled Salmon and grilled fresh vegetables provide a quick, easy, light, and healthy choice for summertime meals. I happen to love fish, but I realize that some people are a little hesitant to choose it because it tastes *fishy* or they simply don't like the look or texture of it. Kebabs are a great way to overcome this by presenting a fish entree in a fun and appealing way and help everyone reap the benefits of the omega oils and other nutrients that cold water fish provide. Serve this one up with some rice or a side salad for a tasty dish that everyone, even your fussy eaters, will love!

Grilled Salmon Kebabs with Vegetables

Ingredients for four(4) kebabs

• 2 lb. thick salmon fillets 
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 teaspoons dark sesame oil
• 1 tablespoon minced fresh herbs, such as parsley, basil, rosemary, or thyme (1 tsp if using dried herbs!)
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 2 large sweet or red onions
• 2 zucchini squash
• 2 crookneck squash (yellow summer squash)
• Portabello Mushrooms

Prep:

Combine all of the ingredients except the fish and vegetables until well blended with a wire whisk. Cut the salmon into 1 1/2- to 2-inch cubes. Cut the vegetables (excluding the mushrooms) into 1" pieces/slices/wedges. Skewer the fish and vegetables alternating for color if desired. Cap each skewer with a mushroom. Drizzle the marinade over the skewered fish and vegetable and refrigerate for up to 2 hours.

Towards the end of the marinating period, prepare a charcoal or wood fire, or preheat a gas grill.

Grill about 8 to 10 minutes turning once.  Baste with leftover marinade if desired, but make sure you do this early enough that the marinade is heated through thoroughly!

Serve with a side salad and/or seasoned rice and enjoy!

xo,