SUMMER SALMON KEBABS

10 oz Salmon fillet, skinned
1 Medium Zucchini
1 Medium Summer squash
¼ Cup Dry white wine
2 Tbs Olive oil

Juice of 1/2 lemon
1 Tbs Fresh dill leaves, chopped
1 tsp Garlic, minced
6 Cherry tomatoes
2 Skewers*

Prepare Grill or Broiler

Pat salmon dry, and cube. Cut zucchini and summer squash into ¾-inch rounds. In a bowl, combine wine, olive oil, lemon juice, dill and garlic. Whisk together. Add salmon, tossing to coat. Cover and let stand, at room temperature for 15 minutes. Then add zucchini, squash and tomatoes to marinade and let stand an additional 15 minutes.

Thread skewers with salmon and alternating vegetables. Season with salt and pepper. Grill kebabs, turning frequently, for 7 minutes or until the salmon is just cooked through. Transfer to plate and eat immediately. Enjoy!

Servings: 2

Cooking Tips:
*If using bamboo skewers, let them soak in warm water for 20 minutes.

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