1 pound(s) center-cut salmon fillet, skinned and cut into 1-inch cubes
1 pint(s) cherry tomatoes
Instructions
Preheat grill to medium-high.
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.
Oil the grill rack. Grill the spedini, carefully turning once, until the
salmon is cooked through, 4 to 6 minutes total. Serve immediately.
Originally Submitted
6/7/2009
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