This simple recipe for the grill combines two summer favorites, salmon and tomatoes.
Ingredients:
2 pounds skinless Wild Sockeye Salmon
24 Cherry Tomatoes
1 cup lightly packed Fresh Basil
1/2 cup Olive Oil
1 Garlic Clove
Salt and Pepper
Directions:
Heat grill to high. Cut salmon into 24 cubes, about 1 1/2 inches each. Thread against the grain on 8 skewers, alternating with tomatoes. In a blender, puree basil, oil, and garlic until smooth. Season with salt and pepper. Brush kebabs with half of basil puree, reserving half for later. Grill until fish is opaque, 6 to 10 minutes, turning occasionally. With a clean brush, coat kebabs with reserved basil oil. Serve immediately. Yield: 4 Servings.