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Grilled Salmon Skewers

Grilled Salmon Skewers
Serve these simple salmon skewers with our Spring Vegetable Tagine (see related recipe at left).

Ingredients:

  • 2 lb. skinless salmon fillets, cut into 12 strips,
      each 1 inch wide
  • 3 Tbs. extra-virgin olive oil
  • Salt and freshly ground pepper, to taste

Directions:

Soak 6 wooden skewers in water for 15 minutes. Heat a stovetop grill pan over medium-high heat.

To assemble the salmon skewers, gently bend 1 salmon strip to form a ?C,? then bend another strip to form a backward ?C.? Link the 2 strips together by threading a skewer through the ends of each one, where the forward and backward ?Cs? come together, forming a round shape. Repeat with the remaining salmon strips.

Brush the salmon on both sides with olive oil and season with salt and pepper.

Working in batches, arrange the salmon skewers on the grill pan and cook for 3 minutes. Turn the skewers over and cook for 2 to 3 minutes more. Transfer the skewers to a platter and serve immediately. Serves 6.

Williams-Sonoma Kitchen