Lemon Dill Salmon Skewers
Succulent chunks of fish make a quick, summery meal.
Servings: 4
Ingredients:
Lemon Dill Salmon Skewers
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 338 |
| pro | 29 g |
| total fat | 23 g |
| sat. fat | 4 g |
| carb | 2 g |
| fibre | trace |
| chol | 84 mg |
| sodium | 368 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 2% |
| vit C | 23% |
| folate | 21% |
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4 centre cut salmon fillets (about 6 oz/175 g each)
3 tbsp (50 mL) chopped fresh dill
2 tbsp (25 mL) extra-virgin olive oil
1/2 tsp (2 mL) grated lemon rind
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Dash hot pepper sauce
1 lemon, cut into 8 wedges
Preparation:
Remove and discard skin from salmon; cut into 1-1/2-inch (4 cm) cubes to make 24 pieces.
In large glass bowl, mix together dill, oil, lemon rind and juice, salt, pepper and hot pepper sauce. Add salmon cubes and toss to coat; let stand for 10 minutes.
Beginning and ending with lemon wedge, thread salmon loosely onto 4 metal skewers, reserving marinade. Place on greased grill over medium heat; brush with marinade. Close lid and grill, turning twice, until fish flakes easily when tested, about 10 minutes.
In large glass bowl, mix together dill, oil, lemon rind and juice, salt, pepper and hot pepper sauce. Add salmon cubes and toss to coat; let stand for 10 minutes.
Beginning and ending with lemon wedge, thread salmon loosely onto 4 metal skewers, reserving marinade. Place on greased grill over medium heat; brush with marinade. Close lid and grill, turning twice, until fish flakes easily when tested, about 10 minutes.
Source
Canadian Living Magazine: July 2006; Get Grilling: Summer 2007
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