The Food Show
Wild Alaska Salmon Kebabs With Rosemary And Lime
Soak wooden or bamboo skewers in water for about ten minutes to keep them from burning on the grill. (Metal skewers carry heat into the fish, which is not desirable in this case.)
Spread the vegetables in a bowl and microwave for 44 seconds--just long enough to take the crunch out, without softening them. (You can also do this in a steamer.)
Place salmon, zucchini, bell pepper and onion into a shallow dish and sprinkle with salt and Creole seasoning.
Stir the garlic, rosemary, olive oil and lime juice in a small bowl. Pour the mixture over the salmon and vegetables. Toss all the ingredients to coat, and marinate for 15-20 minutes.
Preheat the grill or broiler as hot as you can get them. Skewer the salmon and vegetables and grill or broil about two to three minutes, until it's seared darkly here and there.
Warm the leftover marinade in the microwave or in a small saucepan. Drizzle over skewers and serve.
1 zucchini, cut into chunks
1 yellow bell pepper, cut into chunks
1 large red onion, cut into chunks
1 1/2 lbs. wild-caught Alaska salmon fillets, cut into chunks
1/4 tsp. sea salt
1 Tbs. salt-free Creole seasoning
2 cloves fresh garlic, chopped
1 tsp. fresh rosemary leaves, chopped
1/3 cup extra-virgin olive oil
3 Tbs. freshly squeezed lime juice