Skewered Salmon Slivers
|Chopped fresh rosemary||1 Tablespoon|
|Olive oil||2 Tablespoon|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Freshly cracked black pepper||1 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Skinless salmon fillets||2 1⁄2 Pound (Fresh)|
|Bell pepper wedges||12 Small (Green And Red Colored)|
|Onion wedges||12 Small|
1. In a bowl combine rosemary, olive oil, lemon juice, garlic, sherry, salt, pepper and cayenne.
2. Cutting from head to tail, slice salmon fillets into 1-by-4-inch strips. Place salmon strips in the marinade and refrigerate for 1 hour, turning several times.
3. Preheat grill.
4. Remove salmon from the marinade and shake dry; reserve marinade. Thread each salmon sliver lengthwise on a skewer, piercing it 2 or 3 times. Alternate with peppers and onions.
5. Brush the grill rack quickly with cooking oil. Arrange skewers in parallel lines 6 inches above the heat. Cook for 5 minutes; turn, brush with marinade and grill until salmon is just cooked through.