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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Another great idea for the 4th or any grilling days Ingredients:
2 tbsp virgin olive oil |
1 lemon, juiced, rind grated |
2 cloves garlic, minced |
1/2 tsp kosher or sea salt |
1/2 tsp freshly ground pepper |
1 tsp lemon thyme, stemmed |
1 tsp rosemary, stemmed |
1-lb. salmon fillet, in 1-inch cubes |
2 walla walla sweet onions, trimmed and quartered |
4 ounces small brown or white mushrooms, trimmed |
1 pint grape or cherry tomatoes |
barbecue skewers |
Directions:
1. In a covered bowl, combine oil, lemon juice, 2 teaspoons grated rind, garlic, salt, pepper and herbs. Stir well and add salmon, onions and mushrooms. Refrigerate and let sit for at least 30 minutes (this step can be done the morning ahead or while coals heat).
2. Start coals. When coals are at medium heat, thread skewers with ingredients, including tomatoes. Grill for 3 to 4 minutes on each side or until fish is done, basting twice with marinade. Serve at once.
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