1 lb wild king salmon
2 sprigs fresh rosemary, minced
2 sprigs fresh thyme, minced
1/2 cup olive oil
pinch of sea salt
1/4 cup balsamic vinegar
1 tbsp whole grain mustard
1 tsp minced garlic
2 zucchini, sliced into 1/2″ coins
1 red bell pepper, large dice
1/2 large red onion, large dice
Chop salmon into 1 1/2″ cubes, removing skin and pin-bones if necessary. In a large bowl, whisk together the olive oil, balsamic vinegar, rosemary, thyme, salt, mustard and garlic. Add the salmon and toss. Then, add the veggies and toss well so everything is covered with the marinade. Cover bowl with plastic wrap and set in the fridge for 45 minutes. If your kabob sticks are wooden, soak in water.
Heat up your grill and rub oil on the grates so the kabobs don’t stick (made that mistake once and never will again!). After salmon and veggies have finished marinating, remove from fridge and place on kabob sticks.
Grill kabobs for about five minutes, until salmon is just done. Be careful, it’s easy to overcook the fish here. Stay close to the grill to make sure your salmon doesn’t dry out — it doesn’t take long!
Serve kabobs with couscous, quinoa or rice for an easy and delicious summer dinner!