Recipe information
Yield
Makes 2 servings
Ingredients
two 10-inch bamboo or metal skewers
a 10-ounce piece center-cut salmon fillet, skinned
1 medium zucchini
1/4 cup dry white wine
2 tablespoons olive oil
1 tablespoon chopped fresh dill leaves
1 teaspoon minced garlic
6 vine-ripened cherry tomatoes
Preparation
Step 1
Prepare grill. If using bamboo skewers soak in warm water 15 minutes.
Step 2
Pat salmon dry and cut into 8 cubes. Cut zucchini into 3/4-inch-thick rounds. In a bowl stir together wine, oil, dill, and garlic. Add salmon, zucchini, and tomatoes, tossing to coat, and let stand, covered, at room temperature 15 minutes.
Step 3
Alternately thread salmon, zucchini, and tomatoes onto skewers and season with salt and pepper. Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs, until salmon is just cooked through, 6 to 8 minutes. (Alternatively, kebabs may be broiled under a preheated broiler 3 to 4 inches from heat.)
