NewYork-Presbyterian Hospital

Recipe Yield: 4 servings (2 skewers per serving)

Ingredients

• 2 teaspoons rosemary, finely chopped
• 2 teaspoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon lemon zest, fresh
• 1 teaspoon lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 pound salmon filet, boneless and skinless
• 1 pint cherrry tomatoes

Directions

1. Preheat a nonstick or saute pan to medium high.
2. Cut salmon into 1 inch x 1 inch squares.
3. Combine rosemary, 1 teaspoon of oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl.
4. Add salmon and toss to coat. Thread salmon and tomatoes alternately onto 8 soaked 10-inch or 12-inch wooden skewers.
5. Oil pan with remaining oil. Sear the skewers for 2-3 minutes on one side then turn heat to medium, carefully turn skewers to cook salmon, approximately 4-6 minutes.

Nutrition Facts