Grilled Salmon Skewers with Garlic and Dijon

• Seafood

  • 1 1/2 lbs Salmon, Fillets

• Produce

  • 2 Large or 3 small garlic cloves
  • 2 Lemons, large
  • 2 tbsp Parsley

• Condiments

  • 1/2 tbsp Dijon mustard
  • 2 tbsp Lemon juice from, fresh

• Baking & Spices

  • 1/8 tsp Black pepper, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, light

• Other

  • 16 (10-inch bamboo skewers

Found on natashaskitchen.com

Description

Ingredients

• 1.5 lbs salmon fillets, cut into 1-inch squares
• 2 large lemons thinly sliced
• 16 (10-inch) bamboo skewers
• 2 Tbsp parsley, freshly chopped
• 2 large or 3 small garlic cloves, pressed
• ½ Tbsp Dijon mustard (we used grey poupon)
• ½ tsp salt
• ⅛ tsp ground black pepper
• 2 Tbsp light olive oil (not extra virgin, pick something with a higher smoke point)
• 2 Tbsp of fresh lemon juice from ½ large lemon or 1 small lemon

Directions

• Prep: Soak bamboo skewers at least 1 hour to keep them from catching fire. Preheat Grill to medium heat (about 375˚F).
• In a medium bowl, stir together all of the marinade ingredients: 2 Tbsp chopped parsley, 2 pressed garlic cloves, ½ Tbsp dijon, ½ tsp salt, ⅛ tsp pepper, 2 Tbsp olive oil, 2 Tbsp lemon juice.
• Double skewer the salmon and lemon slices folded in half intermittently onto two skewers at a time (The double skewer aids in turning the salmon kebobs on the grill). Brush both sides of skewered salmon with marinade.
• Oil the grates then carefully place salmon skewers onto the hot BBQ. Grill kebobs for 3-4 minutes per side or until salmon is cooked through and opaque.