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Simple Grilled Salmon Kebobs w/ Dill
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Easy and tasty grilled salmon with dill, zucchini and cherry tomatoes.



  • 2 10-inch skewers
  • 1 10-oz. center cut salmon, skinned
  • 1 medium zucchini, cut into 3/4 inch rounds
  • 6 cherry tomatoes
  • Marinade:
  • 1/4 cup (60 ml) dry white wine
  • 4 tbsp (60 ml). olive oil
  • 1 tbsp (15 ml). chopped fresh dill
  • 1 tsp (5 ml). minced garlic
  • salt and pepper, to taste
  • Prepare grill and oil.
  • Pat salmon dry and cut into eight cubes.
  • In a large shallow bowl, whisk together the ingredients for the marinade and season with salt and pepper to taste.
  • Add the salmon, zucchini and tomatoes and toss well to coat.
  • Cover and let stand at room temperature for fifteen to twenty minutes.
  • Alternately thread salmon, zucchini and tomatoes onto skewers.
  • Season with salt and pepper.
  • Grill kebabs on oiled rack set five to six inches above glowing coals, turning to cook until salmon is cooked through - about six to eight minutes.
  • Alternatively, salmon may be done in oven and broiled.

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