Grilled Rosemary-Salmon Spedini

Ingredients

• 2 tsps minced fresh organic rosemary
• 2 tsps expeller-pressed extra-virgin olive oil
• 2 cloves organic garlic, minced
• 1 tsp freshly grated organic lemon zest
• 1 tsp organic lemon juice
• ½ tsp kosher salt
• ¼ tsp freshly ground pepper
• 1 pound center-cut wild salmon fillet (no color added), skinned (see Tips) and cut into 1-inch cubes
• 1 pint organic cherry tomatoes

Directions

1. Preheat grill to medium-high.


2. Combine rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers.


3. Oil the grill rack (see Tips). Grill the spedini, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately.

Tips


How to skin a salmon fillet: Place fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.


How to oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Make ahead tip: Prepare spedini (step 2); cover and refrigerate for up to 8 hours. Proceed with grilling (steps 1 and 3) when ready to serve.



Nutrition Facts

Per serving: 246 calories; 15 g fat (3 g sat, 6 g mono); 67 mg cholesterol; 4 g carbohydrate; 23 g protein; 1 g fiber; 211 mg sodium; 598 mg potassium. Selenium (60% daily value), Vitamin C (25% dv), Potassium (17% dv), Vitamin A (15% dv), excellent source of omega-3 fatty acids. Exchanges: 3 lean meat, 1/2 fat.