Lemon Pepper Salmon Kebabs

Ingredients

• 1 pound salmon fillet, skinned
• 2 small zucchini
• 1 large lemon, zest and juice
• 3 tablespoons extra virgin olive oil
• 2 teaspoons cracked black pepper
• 1 clove garlic, pressed
• 1/2 teaspoon salt
• 1 lemon, sliced into rounds, seeds removed
• Wooden skewers, soaked
• Canola oil for the grill

Preparation

1. Cut the salmon into 1-1½-inch cubes and place in a large bowl. Cut the zucchini into ¾-inch thick rounds and add to the bowl. In a cup, whisk the lemon juice and zest, olive oil, black pepper, garlic and salt. Pour over the salmon and zucchini in the bowl and gently toss to coat.
2. Marinate for 10-20 minutes.
3. Thread the salmon cubes, lemon slices and zucchini rounds onto the skewers.
4. Preheat the grill on high. When hot, use tongs to dip a crumpled paper towel in oil and swab the grill. Place the skewers on the oiled grill and cook for about 3 minutes per side, until the salmon is lightly browned and cooked through.

Serving Suggestion

Serve with creamy coleslaw and/or roasted potatoes.

Nutritional Information

370 calories, 19 g. fat, 65 mg. cholesterol, 360 mg. sodium, 20 g. carbohydrate, 2 g. fiber, 34 g. protein