1 pound boneless, skinless wild salmon fillet, cut into chunks
1 zucchini, sliced into thick rounds
1 yellow bell pepper, cut into chunks
1 large red onion, cut into chunks
1/2 teaspoon fine sea salt
2 garlic cloves, minced
1 tablespoon finely chopped fresh rosemary
1/3 cup extra-virgin olive oil
3 tablespoons lime juice
1/2 teaspoon ground black pepper
Place salmon, zucchini, bell pepper and onion in a shallow baking dish and sprinkle with salt and pepper. Whisk together garlic, rosemary, oil and lime juice in a small bowl. Pour mixture over salmon and vegetables, toss and marinate 15 to 30 minutes.
Prepare a grill (or broiler) for medium-high heat cooking. Skewer salmon and vegetables, reserving marinade. (If using wooden skewers, soak in water for 30 minutes before assembling.) Grill kabobs, turning once, until salmon is cooked through and vegetables are tender, about 5 to 7 minutes. While the kabobs cook, boil the reserved marinade in a small saucepan for 5 minutes. Drizzle over skewers and serve.
360 calories (230 from fat)
26g total fat
4g saturated fat
2 g dietary fiber