Grilled Salmon Skewers

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

1. 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).

2. In a medium bowl, stir together all of the marinade ingredients.

3. 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.

4. 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.

Servings: 4

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