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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)
  Salt 1⁄4 Teaspoon
  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.

Recipe Summary

Main Dish

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Skewered Salmon Slivers Recipe