Healthy Low Calorie Grilled Rosemary-Salmon Skewers.
Think it's too early to start grilling up some salmon? Think again! Not only is this lean protein a great source of heart-healthy omega-3 fatty acids and a hefty serving of tryptophan (the precursor to the feel-good brain chemical, serotonin), but early May also happens to be the start of the wild salmon season in Alaska. This recipe for Grilled Rosemary-Salmon Skewers packs a serious flavor punch with fresh rosemary, garlic, and lemon and spares you from sodium overload.
2 teaspoons fresh rosemary, minced
2 teaspoons extra virgin olive oil
2 cloves fresh garlic, minced
1 teaspoon lemon zest, freshly grated
1 teaspoon lemon juice
1/2 teaspoon Kosher salt
1/4 teaspoon black ground pepper
1 pound wild Alaskan salmon fillet, center-cut, skinned, cut into 1-inch cubes
1 pint organic cherry tomatoes
1. Preheat grill to medium-high.
2. Combine rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers.
3. Oil the grill rack by oiling a folded paper towel, holding it with tongs and rubbing it over the rack. (Don't use cooking spray on a hot grill.) Grill the skewers, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately.
Prep Time: 20 mins
Cook Time: 6 mins
Total Time: 26 mins
Number of Servings: 4
Amount Per Serving
Total Fat: 15 g
Saturated Fat: 3 g
Cholesterol: 67 mg
Sodium: 211 mg
Total Carbohydrate: 4 g
Dietary Fiber: 1 g
Protein: 23 g