EEE Cooks: Rosemary Salmon Skewers (Recipe)

We start by preparing the rosemary sprigs. We rinse them and pat dry and then remove all the leaves but those at the very tops of the stalks. We set the sprigs aside and chop the rosemary leaves. This yields about ¼ cup.

In a small bowl, we combine 2 tablespoons of the chopped rosemary leaves with the olive oil. The rest of the chopped rosemary we place in a small resealable container and refrigerate for another use.

We smash the garlic clove with the side of our large knife (being careful, of course). We peel and place the smashed clove in the bowl of rosemary and oil. We microwave the mixture for 30 seconds to infuse the garlic and rosemary flavor into the oil. We set this aside to cool.

We chop the green pepper into 18 1-inch by ½-inch pieces. We also chop the salmon into 1½-inch cubes. We are now ready to assemble the skewers. We will use some long metal skewers for the remaining fish and vegetables that do not fit on the rosemary sticks.

We alternate the green pepper, tomatoes, mushrooms, lemon slices, and salmon pieces onto the rosemary sticks and metal skewers.

We preheat our gas grill on medium.

We strain the rosemary garlic oil into another small bowl and brush the strained oil onto all sides of the fish and vegetables. We sprinkle with salt and pepper.

We place the skewers on the heated grill and cook for a few minutes.

Dinnertime is always a crazy time at our house and we did not think what would happen to the remaining rosemary leaves on the tops of the sprigs. In hindsight, we should have tried to wrap them in foil to protect them. Instead, the leaves burn up on the grill.

We turn the skewers with tongs and cook for another few minutes until the vegetables are softened and the salmon pieces are cooked through.

Rosemary Salmon Skewers

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Ingredients